Photo: Lars Blankers
Spring vegetables with roast potatoes and basil purée recipe
12 ingredients
20 min + 40 min
4 people
openrecipes
This is pure joy, a springtime carnival on a plate.
Estimated Nutrition (whole recipe, rough)
582
Calories
20g
Protein
21g
Fat
83g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | 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
- 700 fluffy King Edward potatoes, peeled and cut into 3cm chunks
- g vegetable oil
- 2 bunch basil, leaves and smaller stalks only
- tbsp olive oil
- 1 water
- 4 small Chantenay carrots, washed
- tbsp bunch asparagus spears (8-12), woody bottoms trimmed, cut in half widthways
- 3 radishes, halved
- tbsp peas
- 200 sugar snap peas
- g sunblush tomatoes
- 1 mozzarella balls (16-18 balls), drained
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