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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. butter (divided)
- 1/2 lb. carrots (peeled and cut into ½-inch dice)
- 1/2 lb. butternut squash (peeled and cut into ½-inch dice)
- 1/2 lb. parsnips (peeled and cut into ½-inch dice)
- 1/2 lb. celery root (peeled and cut into ½-inch dice)
- 5 cloves garlic (crushed)
- 3 sprigs thyme (stems discarded + extra for garnish, if desired)
- 1 Tbsp. honey
- 1 cup water
- 1 bay leaf
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium170mg7% |
| Potassium700mg20% |
| Protein3g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A280% |
| Vitamin C45% |
| Calcium10% |
| Iron10% |
* 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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