2 | potatoes, cut into 1,5 cm pieces | 400 g | |
2 | carrots, cut into 1,5 cm pieces | 200 g | |
1 | onions, cut into 1,5 cm pieces | 200 g | |
1 | turnips, or rutabagas, cut into 1,5 cm pieces | 170 g | |
2 cloves | garlic, unpeeled and crushed | ||
2 sprigs | rosemary, fresh | 10 g | |
2 tbsp | olive oil | 30 mL | |
1 pinch | salt [optional] | 0.2 g |
per 1 serving (210 g)
Amount % Daily Value |
Calories 160 |
Fat 5 g 8 % |
Saturated
0.8 g
4 % |
Cholesterol 0 mg |
Sodium 60 mg 3 % |
Carbohydrate 28 g 9 % |
Fibre 4 g 17 % |
Sugars 6 g |
Net Carbs 24 g |
Protein 3 g |
Vitamin A 55 % |
Vitamin C 35 % |
Calcium 5 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 2 |
Fats | 1 |
Nice simple way to use a variety of veggies. I didn't have any turnips this time, so added yam and parsnips. Worked just fine. I added some ClubHouse Provence type herbs from a grinder and some pepper too. *Edit* This has become a staple in our house. Tonight it is turnip, parsnip, carrot, potato and onion. I also splurged on some fresh rosemary. I'll have to put some in my herb garden.
Very good recipe