Photo: K8
Roasted Vegetable Sauce
10 ingredients
openrecipes
Here, a food mill is used to puree roasted vegetables, which provide the foundation for a sauce that is delicious poured over mashed potatoes.
Estimated Nutrition (whole recipe, rough)
608
Calories
38g
Protein
18g
Fat
70g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 yellow onions, cut into slices 1/2 inch thick
- 2 parsnips, peeled and cut into slices 1/2 inch thick
- 3 carrots, peeled and cut into slices 1/2 inch thick
- 3 Yukon Gold potatoes, peeled and cut into slices 1/2 inch thick
- 6 large garlic cloves, unpeeled
- 4 fresh thyme sprigs
- 2 Tbs. olive oil
- 4 cups low-sodium chicken broth
- 2 Tbs. dry sherry
- Kosher salt and freshly ground pepper, to taste
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