Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
487
Calories
7g
Protein
12g
Fat
95g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 Tbs. (1 stick) unsalted butter, melted
- 2 large sweet potatoes or yams, scrubbed,
- peeled and cut into rounds 1/2 inch thick
- 4 large carrots, peeled and thickly sliced on the
- diagonal
- 4 large parsnips, peeled and cut into rounds
- 1/2 inch thick
- 3 Tbs. wildflower honey
- Salt and freshly ground pepper, to taste
- 3 Tbs. fresh lemon juice
- 1/2 cup golden raisins
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes