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* Exported from MasterCook *

 

Roasted Potatoes and Parsnips with Chestnuts and Sage

 

Recipe By :Amanda Grant

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 pound potatoes -- peeled and cut into chunks

1 pound parsnips -- peeled and cut into chunks

1 cup cooked peeled chestnuta -- (7 ozs.)

2 large handfuls fresh sage -- roughly chopped

4 tablespoons relish

 

Preheat the oven to 425F. Heat the olive oil on top of the stove in a heavy

roasting pan. Add the potatoes and parsnips, and saute over high heat for 5

minutes, they start to brown. Transfer the dish to the oven, and roast for 20

minutes. Add the chestnuts and sage, and roast for another 20-25 minutes, Divide

the vegetables among four warm bowls. Top each serving with a spoonful of

lingonberry relish. serve.

 

each serving contains:

Calories 290 - Protein 5g - Fat 8g (saturated 1 g) - Carbohydrates

52g - Fiber 8g - Calories from fat 26% - Good source of vitamin B,

(thiamin), vitamin C and folic acid

 

 

 

Source:

" Fresh & Fast Vegan Pleasures "

Copyright:

" 2002 Amanda Grant "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 242 Calories; 7g Fat (25.9% calories from

fat); 4g Protein; 43g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 140mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : There are so many ingredients that make life easier for the modern cook.

Cooked and peeled chestnuts, conveniently vacuum-packed to keep them fresh until

you want to use them, are an example; then are well worth keeping in the

cupboard. Serve these root vegetables in warm bowls with fresh green vegetables,

and topped with a large spoonful of lingonberry relish in the center. Substitute

a relish made from cranberries if you wish - lingonberries are their Swedish

sisters. If you are using old parsnips, remove the woody cores.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

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