Photo: Sorin Gheorghita
Pot-roasted vegetables
7 ingredients
15 min
Serves 6
openrecipes
Slow-cooked, pot-roasted vegetables develop a sweet flavour and soft texture, lovely with braised beef
Estimated Nutrition (whole recipe, rough)
216
Calories
3g
Protein
12g
Fat
27g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celeriac | not in our table | 0 |
| Pumpkin | 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
- 3 tbsp unsalted butter
- ½ small celeriac , cut into 2cm dice
- 300g squash , cut into 2cm wedges
- 150g baby turnips , halved, or 1-2 small turnips, cut into small wedges
- 150g butternut squash , deseeded and cut into 2cm dice
- 3 carrots , cut into 2cm dice
- 2 parsnips , quartered, cores removed, cut into 2cm dice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes