Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
366
Calories
6g
Protein
14g
Fat
58g
Carbs
What these numbers assume — 5 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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, preferably extra-virgin
- 2 Tbs. yellow cornmeal
- 1/4 tsp. freshly ground pepper
- =
Directions
1
1. Half-fill medium saucepan with water. Add 1 teaspoon salt. Bring to a boil. Cut vegetables into 1/4-inch slices.
2
2. Preheat broiler. Coat baking sheet with cooking spray. Blanch vegetables until barely fork tender, about 3 minutes. Remove with slotted spoon to medium bowl. Let cool for a few minutes.
3
3. Toss vegetables with oil, cornmeal and sprinkling of salt and pepper. Arrange vegetables in single layer on prepared sheet. Broil until lightly browned, 4 to 5 minutes per side. Serve warm.
Recipe sourced from
fandom