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Ingredients
US|METRIC
6 SERVINGS
- 1 bunch carrots (young, rainbow if possible, peeled)
- 1 head cauliflower
- 1 head romanesco
- 1 1/2 lb. Brussels sprouts (trimmed, outer leaves removed, and halved, quartered if very large)
- 2 cups white beans (cooked, such as gigante, butter, cannellini, or navy beans, liquid reserved)
- 4 oz. French feta cheese (preferably Valbreso, broken into large crumbles)
- extra-virgin olive oil
- sea salt (or Kosher)
- 1 cup cilantro leaves (loosely packed, and tender stems, about 1 bunch)
- 1 cup fronds (loosely packed dill, stems removed, about 1 large bunch)
- 1/2 cup mint leaves (loosely packed, about 1 small bunch)
- 1 Tbsp. shallot (finely diced)
- 2 Tbsp. red wine vinegar
- 6 Tbsp. extra virgin olive oil
- salt
- freshly ground black pepper
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol15mg5% |
Sodium580mg24% |
Potassium1440mg41% |
Protein15g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber14g56% |
Sugars9g |
Vitamin A250% |
Vitamin C250% |
Calcium25% |
Iron25% |
* 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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