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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling. | 2. Melt the butter with the oil in a (preferably non-stick) wok over a high heat. | 3. Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well. | 4. Spread the vegetables into a single layer in the wok, and sauté over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown. DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do. | 5. Drain on paper kitchen towelling and pat to remove excess fat. Sprinkle with salt, to taste, garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	225			-	-	-	-
parsnip	175			17456.25	4187.1725	279.3	69.825
carrot	175			9184.0	2145.92	208.32	53.76
turnip	175			2989.0	686.4025	96.075	10.675
butter	25	g	unsalted	142.5	6.5475	4.4525	12.0
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
salt				-	-	-	-
flat leaf parsley			chopped	-	-	-	-

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