Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Root Vegetables | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Hazelnut | 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
- 4 cups assorted root vegetables (such as parsnips, turnips, and/or rutabaga), peeled and cut into 1-inch pieces
- 1 cup carrots, baby
- 1 cup pearl onions
- ½ cup celery root
- 1 tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp white pepper
- ⅓ cup hazelnuts
Directions
In a covered large saucepan, cook assorted vegetables, carrots, peal onions, and celery root in a small amount of boiling water about 5 minutes or until nearly tender.
In a large skillet, heat olive oil over medium heat.
Add the precooked vegetables, salt, and pepper; cook for 8 to 10 minutes or just until tender, stirring occasionally.
Sprinkle toasted hazelnuts over vegetables.