Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
579
Calories
18g
Protein
15g
Fat
101g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | 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 oz. baby Yukon gold or small new potatoes
- 16 baby carrots
- 1 lb. thin asparagus, trimmed and cut into 1 1?2-inch pieces (3 cups)
- 4 oz. sugar snap peas, strings removed
- 8 small radishes, trimmed and halved lengthwise
- 3 Tbs. olive oil
- 4 scallions (white and light green parts), cut into 1-inch pieces
- 10-oz. box frozen fava beans or baby lima beans, thawed
- 2?3 cup low-sodium vegetable broth
- 1?4 cup chopped fresh flat-leaf parsley
- 1 Tbs. fresh lemon juice (optional)
- 1 1?2 tsp. chopped fresh tarragon
- =
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
fandom