Ingredients:
- 4-5 purple peruvian potatoes
- 4-5 fresh figs
- 1 medium cleleriac
- 1 medium black spanish turnip
- coarse salt and pepper
- fresh rosemary sprigs
Directions:
- Preheat oven to 450.
- Peel all vegetable and chop into 1-1.5 chunks. For the fennel, remove the bruised outer leaves and the fronds. Core the bulb and slice remaining fennel 1/4 thick. Quarter figs.
- Generously drizzle a large roasting pan with olive oil. Add vegetables and toss to coat. Nestle cipollini onions and cloves of garlic around the pan amongst the chunks of veggies. Lay rosemary sprigs over veggies.
- Roast veggies 45-60 minutes, tossing once or twice during cooking to achieve maximum caramelization. When veggies are easily pierced with a knife and browned to your liking, remove from oven.
- Season immediately with coarse salt and pepper. Serve and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.03 Kcal (327 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 43.48mg | 2% | |
| Potassium | 557.07mg | 12% | |
| Total Carbs | 18.93g | 6% | |
| Sugars | 9.82g | 39% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 30mg | 50% | |
| Iron | 0.5mg | 3% | |
| Calcium | 73.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 44.13 Kcal (185 kJ) | ||
| Calories from fat | 0.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 24.59mg | 2% | |
| Potassium | 315.06mg | 12% | |
| Total Carbs | 10.71g | 6% | |
| Sugars | 5.55g | 39% | |
| Dietary Fiber | 2.44g | 17% | |
| Protein | 1.18g | 4% | |
| Vitamin C | 17mg | 50% | |
| Iron | 0.3mg | 3% | |
| Calcium | 41.5mg | 7% | |
* 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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