Photo: K8
Estimated Nutrition (whole recipe, rough)
452
Calories
9g
Protein
14g
Fat
78g
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 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rutabaga | 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
- =
- 8 medium shallots, peeled
- 2 medium red-skin potatoes, cut into 1 1/2-inch cubes
- 2 medium turnips, cut into 1 1/2-inch cubes
- 2 medium parsnips, peeled and cut into 1 1/2-inch cubes
- 4 medium carrots, peeled and cut into 1 1/2-inch pieces
- 1 small rutabaga, peeled and cut into 1 1/2-inch cubes
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 Tbs. chopped fresh thyme
- Salt and freshly ground black pepper
- =
Directions
1
Preheat oven to 450°F. In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to a baking dish and bake until tender and browned, 35 to 40 minutes. Serve warm.
Recipe sourced from
fandom