24 Ingredients
  • ½ butternut squash
  • 1 head celeriac
  • 2 medium carrots
  • ½ c. white cauliflower florets
  • ½ c. green cauliflower florets
  • 8 oz. Brussels sprouts
  • 1 medium beet
  • 1 small turnip (or 2 parsnips)
  • ¼ c. olive oil
  • ¾ tsp. salt
  • .13 tsp. Freshly ground black pepper
  • 3 clove garlic
  • 2 medium shallots
  • ½ c. dry white wine
  • 1½ c. vegetable stock
  • 1 cube all-purpose flour
  • 2 tbsp. all-purpose flour
  • 2 tsp. baking powder
  • 2 tbsp. chopped fresh tarragon
  • 2 tsp. chopped fresh tarragon
  • 3 tbsp. unsalted butter
  • ½ c. milk
  • 2 tbsp. freshly grated Parmesan cheese
  • 1 medium zucchini
Nutrition
285
14% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

27% 17

Saturated

31% 6

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 1

Carbs

9% 27

Carbs (net)

- 21

Fiber

22% 5

Sugars

- 8

Sugars, added

- 0

Protein

14% 7

Cholesterol

7% 21

Sodium

24% 576

Calcium

29% 286

Magnesium

14% 59

Potassium

17% 787

Iron

14% 3

Zinc

9% 1

Phosphorus

48% 335

Vitamin A

53% 481

Vitamin C

71% 64

Thiamin (B1)

19% 0

Riboflavin (B2)

17% 0

Niacin (B3)

12% 2

Vitamin B6

35% 0

Folate equivalent (total)

26% 102

Folate (food)

- 87

Folic acid

- 9

Vitamin B12

7% 0

Vitamin D

3% 0

Vitamin E

18% 3

Vitamin K

77% 92
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