Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
916
Calories
22g
Protein
18g
Fat
169g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Water | 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
- 1/2 cup walnuts (2 ounces),
- 1/4 cup fine dry plain bread crumbs
- 1 pound Yukon Gold potatoes
- 2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
- 3/4 pound parsnips (3 medium), sliced diagonally 1/3 inch thick
- 1/2 pound carrots (3 medium), sliced diagonally 1/3 inch thick
- 1 large onion, halved and sliced
- 3/4 cup olive oil, divided
- 2/3 cup water
- 1/3 cup chopped dill
- 8 (17-by 12-inch) phyllo sheets, thawed if frozen
- Equipment: a shallow 3-quart oval or rectangular baking dish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes