Directions:
- Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.
- Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
- Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.69 Kcal (924 kJ) | ||
| Calories from fat | 74.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 13% | |
|---|---|---|---|
| Sodium | 21.49mg | 1% | |
| Potassium | 243.25mg | 5% | |
| Total Carbs | 23.88g | 8% | |
| Sugars | 4.05g | 16% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 14.21g | 28% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 39.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 133.7 Kcal (560 kJ) | ||
| Calories from fat | 45.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 13% | |
|---|---|---|---|
| Sodium | 13.02mg | 1% | |
| Potassium | 147.36mg | 5% | |
| Total Carbs | 14.47g | 8% | |
| Sugars | 2.45g | 16% | |
| Dietary Fiber | 2.11g | 14% | |
| Protein | 8.61g | 28% | |
| Vitamin C | 1.6mg | 4% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.8mg | 7% | |
| Calcium | 24.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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