Photo: Cala
Estimated Nutrition (whole recipe, rough)
593
Calories
40g
Protein
19g
Fat
70g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Root Vegetables | not in our table | 0 |
| Seed | not in our table | 0 |
| Ghee | not in our table | 0 |
| Safflower | 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
- 1 cup roasted root vegetables (I used a mix of parsnips, turnips, yellow beets, and sweet potatoes roasted with olive oil and salt for about 35 minutes at 400°F)
- 1 1/2 cups chicken stock, preferably homemade
- 1 clove garlic, coarsely chopped
- Salt
- Cilantro, for garnish
- 1/2 teaspoon whole brown mustard seeds
- 1/2 teaspoon whole cumin seeds
- 1/8 teaspoon red pepper flakes
- 1 clove garlic, finely and evenly minced
- 2 teaspoons ghee or high-heat oil like safflower
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes