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Ingredients
US|METRIC
4 SERVINGS
- roasted vegetables (Oven-)
- 1 celeriac (peeled and cut into sticks, about 1½ cups – 375 mL)
- 1/2 rutabaga (small, peeled and cut into sticks, about 1½ cups – 375 mL)
- 2 parsnips (peeled and cut into stick)
- 4 potatoes (peeled and cut into stick)
- 3 Tbsp. butter (melted)
- salt
- freshly ground pepper
- bbq sauce (Cider)
- 1 Tbsp. butter
- 1/2 onion (chopped)
- 2 cloves garlic (chopped)
- 1 cup acorn squash (peeled and diced)
- 1/2 cup cider (fire, or other cider)
- 1 Tbsp. flour (or cornstarch)
- 2 cups beef broth (no salt added)
- 1/4 cup tomato paste
- 13 oz. cheese curds (Canadian)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium1550mg65% |
| Potassium1910mg55% |
| Protein33g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber12g48% |
| Sugars18g |
| Vitamin A30% |
| Vitamin C130% |
| Calcium80% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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