Directions:
- Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
- Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
- Bake, covered, for 30 minutes.
- Remove cover and bake for another 25 minutes or until vegetables are tender.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1056.6 Kcal (4424 kJ) | ||
| Calories from fat | 250.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.81g | 43% | |
|---|---|---|---|
| Sodium | 2191.55mg | 91% | |
| Potassium | 857.11mg | 18% | |
| Total Carbs | 195.91g | 65% | |
| Sugars | 16.72g | 67% | |
| Dietary Fiber | 8.12g | 32% | |
| Protein | 8.85g | 18% | |
| Vitamin C | 70.8mg | 118% | |
| Vitamin A | 17.5mg | 583% | |
| Iron | 7.3mg | 40% | |
| Calcium | 245.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 240.76 Kcal (1008 kJ) | ||
| Calories from fat | 57.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 43% | |
|---|---|---|---|
| Sodium | 499.37mg | 91% | |
| Potassium | 195.3mg | 18% | |
| Total Carbs | 44.64g | 65% | |
| Sugars | 3.81g | 67% | |
| Dietary Fiber | 1.85g | 32% | |
| Protein | 2.02g | 18% | |
| Vitamin C | 16.1mg | 118% | |
| Vitamin A | 4mg | 583% | |
| Iron | 1.7mg | 40% | |
| Calcium | 56mg | 25% | |
* 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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