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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup walnuts (2 ounces, toasted)
- 1/4 cup plain bread crumbs (fine dry)
- 1 lb. yukon gold potatoes
- 2 fennel bulbs (medium, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick)
- 3/4 lb. parsnips (3 medium, sliced diagonally 1/3 inch thick)
- 1/2 lb. carrots (3 medium, sliced diagonally 1/3 inch thick)
- 1 onion (large, halved and sliced)
- 3/4 cup olive oil (divided)
- 2/3 cup water
- 1/3 cup dill (chopped)
- 8 phyllo (17-by 12-inch, sheets, thawed if frozen)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol |
| Sodium240mg10% |
| Potassium1070mg31% |
| Protein8g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A130% |
| Vitamin C50% |
| Calcium10% |
| Iron30% |
* 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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