Directions:
- Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
- Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
- Steam green beans until just tender, either over boiling potatoes or in microwave.
- Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
- Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
- Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
- Let stand 5 min before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.73 Kcal (2230 kJ) | ||
| Calories from fat | 219.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.43g | 38% | |
|---|---|---|---|
| Cholesterol | 66.23mg | 22% | |
| Sodium | 674.25mg | 28% | |
| Potassium | 831.79mg | 18% | |
| Total Carbs | 57.66g | 19% | |
| Sugars | 9.67g | 39% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 22.22g | 44% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 2.8mg | 16% | |
| Calcium | 96.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 126.06 Kcal (528 kJ) | ||
| Calories from fat | 52.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 38% | |
|---|---|---|---|
| Cholesterol | 15.67mg | 22% | |
| Sodium | 159.55mg | 28% | |
| Potassium | 196.82mg | 18% | |
| Total Carbs | 13.64g | 19% | |
| Sugars | 2.29g | 39% | |
| Dietary Fiber | 1.22g | 21% | |
| Protein | 5.26g | 44% | |
| Vitamin C | 3.3mg | 23% | |
| Vitamin A | 0.2mg | 31% | |
| Iron | 0.7mg | 16% | |
| Calcium | 22.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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