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Thyme Roast Potatoes and Parsnips

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.884
Energy (kCal)1169.0
Carbohydrates (g)270.6068
Total fats (g)2.496
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice in half to make these potatoes into bite size pieces, or if small enough leave whole. | 2. Cut the parsnips julienne and slice out the hard core center. | 3. Place both potatoes and parsnips into a roasting tin and cover all with a generous splash of olive oil. | 4. Then cover with plenty of thyme and two large dessert spoons of rock salt and rub around until all is coated. | 5. Cook in a pre-heated oven at 200° for 35 minutes or until golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 kg 770.0 174.9 20.5 0.9
    thyme dried - - - -
    extra virgin olive oil - - - -
    parsnip 4 399.0 95.7068 6.3839999999999995 1.5959999999999999
    rock salt coarse - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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