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Ingredients
US|METRIC
8 SERVINGS
- 3 1/2 cups russet potatoes (peeled, finely shredded, about 2 1/4 lbs. potatoes)
- 1/2 cup olive oil
- 1 1/4 tsp. sea salt
- 3 Tbsp. fresh marjoram (finely chopped)
- 1 Tbsp. fresh rosemary (finely chopped)
- 2 tsp. thyme
- 1 large egg (lightly beaten)
- freshly ground black pepper
- 2 cups carrots (peeled and cut into 1/2 inch rounds)
- 2 cups shallots (peeled and cut into 1 inch pieces)
- 2 cups sweet potato (peeled and cut into 1/2 inch pieces)
- 1/4 cup olive oil
- 2 cups zucchini (cut into 1/2 inch rounds, then halved)
- 2 tsp. minced garlic (finely)
- 2 Tbsp. chopped fresh thyme (finely)
- 1/3 cup red wine
- 1/3 cup vegetable stock
- sea salt
- freshly ground black pepper
- 10 inches pie (plate, 9 x 13 x 3 inch baking or roasting pan)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium600mg25% |
| Potassium730mg21% |
| Protein5g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A200% |
| Vitamin C30% |
| Calcium8% |
| Iron15% |
* 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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