Directions:
- Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
- Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.89 Kcal (1515 kJ) | ||
| Calories from fat | 207.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 35% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 315.23mg | 13% | |
| Potassium | 887.48mg | 19% | |
| Total Carbs | 37.19g | 12% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 30.3mg | 50% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 2.3mg | 13% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 148.04 Kcal (620 kJ) | ||
| Calories from fat | 84.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.43g | 35% | |
|---|---|---|---|
| Cholesterol | 24.96mg | 20% | |
| Sodium | 128.95mg | 13% | |
| Potassium | 363.04mg | 19% | |
| Total Carbs | 15.21g | 12% | |
| Sugars | 3.26g | 32% | |
| Dietary Fiber | 2.7g | 26% | |
| Protein | 1.87g | 9% | |
| Vitamin C | 12.4mg | 50% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.9mg | 13% | |
| Calcium | 37.2mg | 9% | |
* 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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