Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
426
Calories
6g
Protein
26g
Fat
47g
Carbs
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Turnip | 1 medium (122g) | 34 |
| Celery | 1 stalk (40g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Celeriac | 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
- Nonstick vegetable oil spray
- 6 tablespoons (3/4 stick) butter,melted, divided
- 1 1/4 pounds russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
- 1/2 3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
- 1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)
- 1 teaspoon chopped fresh rosemary
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