9 Ingredients
  • 2 carrots (5 1/2 ounces)
  • 2 parsnips (11 1/2 ounces)
  • 1 Idaho potato (1 pound)
  • 3 scallions, thinly sliced, white and light-green parts only
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • Sour cream, for garnish
Nutrition
175
9% daily value
6 servings
                                       
                                            balanced, vegetarian
     

Fat

10% 7

Saturated

4% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 21

Fiber

19% 5

Sugars

- 4

Sugars, added

- 0

Protein

9% 5

Cholesterol

21% 62

Sodium

18% 443

Calcium

5% 49

Magnesium

8% 35

Potassium

12% 543

Iron

8% 1

Zinc

7% 1

Phosphorus

17% 116

Vitamin A

25% 224

Vitamin C

24% 22

Thiamin (B1)

13% 0

Riboflavin (B2)

13% 0

Niacin (B3)

9% 2

Vitamin B6

21% 0

Folate equivalent (total)

18% 72

Folate (food)

- 59

Folic acid

- 8

Vitamin B12

6% 0

Vitamin D

2% 0

Vitamin E

14% 2

Vitamin K

26% 31
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