Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | 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
- 4 large baking potatoes
- 4 large carrots
- 1 large onion
- 1/4 cup rendered fat or bacon drippings
- Salt & pepper to taste
Directions
Wash and trim all vegetables. Chop into bite-sized pieces. Place in a roasting pan and toss with rendered fat or drippings. (Olive oil may be substituted for fat, although it will not yield the same savory effect.) Roast in the oven at 400 degrees until tender, about 40 minutes to 1 hour, stirring occasionally to coat with fat and ensure even browning. Salt and pepper to taste.
Category:Mongolian Recipes
Category:Mongolian Vegetarian