Guest guest Posted January 23, 2002 Report Share Posted January 23, 2002 * 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 Quote Link to comment Share on other sites More sharing options...
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