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Nutrition Facts
Serving Size 646 g
(Approx. 12 Servings)
Amount Per Serving
Calories 480 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 360 mg 15%
Total Carbohydrate 97 g 32%
Dietary Fiber 13 g 52%
Sugars 16 g
Protein 11 g
Vitamin A 45% Iron 25%
Vitamin C 120% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Turned Roots

Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
12  People


Recipe makes 12 Servings

24 small new potatoes, scrubbed clean
12 parsnips, peeled
6 turnips, small and peeled
4 sweet potatoes, small and peeled
1/4 cup(s) olive oil
1 Tsp salt
1/2 Tsp black pepper
3/4 cup(s) Madeira wine
1/2 cup(s) chicken stock, low sodium
1/4 cup(s) parsley, for garnish
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Take clean new potatoes and remove 1/2 of peeling from center of potato.
Cut peeled parsnips into sections 2 inches long.
Taper ends of each piece so that it resembles a football.
Cut turnips in half and turn each piece just like parsnips. This technique is called turning.
Cut peeled sweet potatoes into 2-inch sections and turn each piece.
Preheat oven to 450°F.
In large bowl, combine potatoes, parsnips, turnips, sweet potatoes, oil, salt and pepper and toss to coat.
Transfer to large roasting pan and roast, turning vegetables every 10 minutes, until tender and well browned, about 30 to 45 minutes.
Remove vegetables and cool.
Cover and refrigerate until needed before dinner.
Transfer roasting pan with remaining drippings to stovetop and heat to medium-high heat.
Add Madeira and stock and cook until liquid reduces by half.
Cool and refrigerate in sealed container.
Before dinner, heat reduced stock and add roasted turned roots.
Place in serving bowl and garnish with parsley.



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