Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
293
Calories
6g
Protein
12g
Fat
44g
Carbs
Counts 11 of 12 ingredients — the other 1 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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 golden or red beets, peeled and cut into wedges
- 1 turnip, peeled, if desired, and cut into wedges
- 1 delicata or butternut squash, about 6 oz., peeled, seeded and cut into 1-inch chunks
- 1 small fennel bulb, trimmed and cut into slices
- 1 parsnip, peeled and cut into chunks
- 8 baby carrots
- 4 garlic cloves, halved lengthwise
- 4 Tbs. unsalted butter, melted
- 3 Tbs. chopped fresh sage
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs. white balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes