Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rutabaga | not in our table | 0 |
| Savory | 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 Tbs. olive oil
- 4 to 6 small shallots, peeled and halved
- 8 oz. baby carrots
- 1 lb. small new potatoes, well scrubbed and cut in half if larger than 1 1/2 inches
- 2 turnips or 1 small rutabaga, peeled and cut into 1-inch pieces
- 2 cloves garlic, crushed
- Salt and freshly ground black pepper to taste
- 1 1/2 cups vegetable stock
- 1/4 cup dry red or white wine
- 1 Tbs. tamari soy sauce
- 1 1/2 tsp. dried thyme, sage, or savory, or a mix of all three
- =
Directions
1. Oil bottom of slow cooker with 1 tablespoon oil. Add shallots, carrots, potatoes, turnips and garlic, and toss to coat with oil.
2. Add salt, pepper, stock, wine, tamari and herbs. Drizzle with remaining 1 tablespoon oil. Do not stir.
3. Cover slow cooker, and set on low; cook until all vegetables are tender, 6 to 8 hours.
STOVETOP METHOD: Heat all oil in 5- to 6-quart Dutch oven or other large pot over medium heat. Add all remaining ingredients. Reduce heat to low. Cover pot, and cook, stirring contents occasionally, until all vegetables are tender, 1 to 1 1/2 hours.