Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
482
Calories
7g
Protein
26g
Fat
61g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 ½ lbs. baby potatoes, halved if larger than 2 inches long
- 1 lb. carrots, cut into 1 inch chunks
- 1 large onion, cut into 8 wedges
- 1 Tb. oil
- 2 Cornish Game Hens, halved by your butcher
- 1 stick (1/2 cup) softened butter
- Zest of 1 lemon
- 6 sprigs of thyme, leaves removed
- 2 sprigs rosemary, leaves removed
- 1 Tb. chopped parsley
- 2 garlic cloves, minced
- Salt and Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes