Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
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 medium carrots, peeled
- 1 small parsnip, peeled
- 1 small sweet potato
- 1 small low- to medium-starch potato, such as red bliss or white creamer
- (do not use russets)
- 2 Tbs. olive oil
- 2 Tbs. cornmeal
- =
Directions
1. In medium saucepan, bring pot of water and 1 teaspoon salt to a boil. Cut vegetables into 1/4-inch rounds.
2. Preheat broiler. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool a few minutes.
3. Toss vegetables with oil, cornmeal, and a generous sprinkling of salt and freshly ground pepper to taste. Coat cookie sheet with cooking spray; place coated vegetables in single layer on cookie sheet. Broil until lightly browned, 5 to 6 minutes on the first side. Turn vegetables and broil the other side an additional 4 minutes.