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Root Vegetable Skillet Rosti with Fennel Watercress Salad and Avocado Pea Cream
DISH19Ingredients
60Minutes
610Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3 medium potatoes (scrubbed)
- 1 medium carrot
- 1 parsnip (medium)
- 1 sweet potato (medium, peeled)
- 1/2 tsp. sea salt
- 1 tsp. wholegrain mustard
- 1 tsp. cumin powder (ground)
- 3 Tbsp. olive oil
- 1/2 cup frozen peas
- 1 avocado (ripe)
- 1 garlic clove (small)
- 1 lime
- 1 fennel bulb (– very thinly sliced on a mandoline)
- 2 Tbsp. fennel fronds (finely diced)
- 1 handful watercress leaves
- 1/2 lemon
- 2 Tbsp. extra-virgin olive oil
- cracked black pepper
- sea salt
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol |
Sodium800mg33% |
Potassium2060mg59% |
Protein10g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate75g25% |
Dietary Fiber19g76% |
Sugars9g |
Vitamin A210% |
Vitamin C170% |
Calcium15% |
Iron35% |
* 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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