Photo: K8
Pot roast recipe
12 ingredients
15 min + 1 hr 30 min
4 people
openrecipes
Henry Dimbleby, co-founder of Leon restaurants, uses up ungainly winter vegetables in this comforting vegetarian pot roast.
Estimated Nutrition (whole recipe, rough)
288
Calories
3g
Protein
14g
Fat
35g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Onions
- 4 Parsnips
- 1 Butternut squash
- 3 Carrots
- 1 Large handful of fresh sage
- 2 Extra virgin olive oil
- tbsp Glass of white wine
- 1 Tinned flageolet beans
- 400 Pinch of sea salt and freshly ground black pepper
- g Cloves of garlic - To Finish
- 1 Handful of fresh flat-leaf parsley - To Finish
- 3 Olive oil - To Finish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes