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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. parsnips (or carrots, peeled, cut into about 3×1/2-inch strips)
- 2 Tbsp. fresh rosemary (finely chopped)
- 3 Tbsp. olive oil
- kosher salt
- freshly ground pepper
- 1 tsp. fennel seed
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium1110mg32% |
| Protein3g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber15g60% |
| Sugars14g |
| Vitamin A2% |
| Vitamin C80% |
| Calcium10% |
| Iron20% |
* 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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