11 Ingredients
  • 3 cups (1-inch) cubed peeled rutabaga (about 1 1/2 pounds)
  • 2 cups (1-inch) cubed peeled turnips (about 1 pound)
  • 2 cups (1-inch) pieces fennel bulb (about 1 large)
  • 2 cups (1-inch-thick) sliced parsnip (about 1/2 pound)
  • 3 garlic cloves, halved
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
Nutrition
101
5% daily value
8 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

4% 3

Saturated

2% 0

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

6% 18

Carbs (net)

- 13

Fiber

21% 5

Sugars

- 8

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

12% 282

Calcium

8% 84

Magnesium

9% 37

Potassium

12% 582

Iron

7% 1

Zinc

6% 1

Phosphorus

14% 95

Vitamin A

2% 19

Vitamin C

48% 44

Thiamin (B1)

11% 0

Riboflavin (B2)

6% 0

Niacin (B3)

8% 1

Vitamin B6

15% 0

Folate equivalent (total)

14% 55

Folate (food)

- 55

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

48% 57
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