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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saute pan, heat 4 tablespoons of the oil over medium heat. Add the potatoes and carrots. Cook until browned, about 10 minutes. Add the onion and cook another 5 minutes. Add the garlic and the remaining oil. Cook for 2 more minutes. | 2. Add the sage, rosemary, and thyme. Add salt and pepper to taste. Add the wine and 1/4 cup water. Bring to a boil, reduce heat, and simmer covered for about 8 minutes. Uncover and continue cooking about 4 minutes until the potatoes are tender and the liquid has thickened enough to coat the vegetables. | 3. (If you need to, you can add more water or wine to coat the vegetables. **Also, I always grind up my rosemary into a powder because I don't like little twigs in my food! HA!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	5	tablespoons		-	-	-	-
red potato	1 1/4	1/4	cut	-	-	-	-
carrot	3		peeled cut	157.44	36.7872	3.5712	0.9216
yellow onion	1		sliced	-	-	-	-
garlic clove	3		crushed	-	-	-	-
sage	1/2	teaspoon		-	-	-	-
rosemary	3/4	teaspoon		0.6877	0.1087	0.0174	0.0308
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
salt				-	-	-	-
black pepper				-	-	-	-
white wine	1/2	cup		-	-	-	-

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