Chestnut Confit with Roasted Potatoes, Bacon, and Kumquats

Chestnut Confit with Roasted Potatoes, Bacon, and Kumquats
9 Ingredients
  • 4 slice thick-cut bacon, cut into 1/4-inch pieces
  • 2 lb new (baby) potato, quartered
  • salt
  • freshly ground black pepper
  • 2 cup fresh orange juice
  • ½ cup sugar
  • 12 kumquat, quartered, flesh removed and discarded (reserve the skins)
  • 1 Tbsp sherry vinegar
  • 8 oz fresh chestnut, shelled and peeled
Nutrition
604
30% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

21% 4

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

38% 113

Carbs (net)

- 104

Fiber

37% 9

Sugars

- 43

Sugars, added

- 25

Protein

23% 11

Cholesterol

6% 19

Sodium

51% 1218

Calcium

10% 96

Magnesium

24% 100

Potassium

35% 1662

Iron

19% 3

Zinc

13% 1

Phosphorus

32% 227

Vitamin A

3% 25

Vitamin C

172% 154

Thiamin (B1)

40% 0

Riboflavin (B2)

15% 0

Niacin (B3)

31% 5

Vitamin B6

78% 1

Folate equivalent (total)

29% 116

Folate (food)

- 116

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

2% 0

Vitamin K

6% 7
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