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16Ingredients
60Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (chopped)
- 2 parsnips (sliced)
- 5 carrots (sliced)
- 1 red onion (sliced)
- olive oil
- salt
- pepper
- 1 1/2 cups kefir
- 2 Tbsp. butter
- 1/2 cup shallots (minced)
- 1/2 cup dry white wine
- 1 lemon
- 1/2 juice
- 1 pinch saffron threads
- salt
- pepper
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium600mg25% |
| Potassium1290mg37% |
| Protein8g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber11g44% |
| Sugars16g |
| Vitamin A260% |
| Vitamin C200% |
| Calcium20% |
| 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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Reviews(1)
Rina Crawford 3 years ago
I've tried this one twice and found it to be a little bland and in need of two basic adjustments to be servable. I rouxed up the sauce with an extra T butter and 2T flour since it has a watery consistency as written and added 15min of roasting time at 450 to the veggies with the last 3min on broil (will do 450 for the specified 30-40min if I give it a third shot sometime). Several recipes from this author rock, but this one seems to need some tweaking.