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Ingredientes
- 3 lrg russet (baking) potatoes
- 3 Tbsp. extra virgin olive oil
- 1 sm head cauliflower cut into small flowerets
- 1/3 c. thinly sliced fresh chives plus 8 whole chives for garnish if you like
Direcciones
- Peel the potatoes, with a melon-ball cutter scoop out as many balls as possible from them, and in a jelly-roll pan toss the balls with the oil and salt and pepper to taste. Roast the potatoes in the middle of a preheated 450F. oven, turning them occasionally, for 15 min. Add in the
- cauliflower, toss the mix well, and roast it for 10 min, or possibly till the cauliflower is tender and golden brown in spots. Toss the vegetables with the sliced chives and salt and pepper to taste and serve them garnished with the whole chives.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1282g | |
| Calories 1266 | |
| Calories from Fat 367 | 29% |
| Total Fat 41.52g | 52% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 5013mg | 143% |
| Total Carbs 207.32g | 55% |
| Dietary Fiber 18.1g | 60% |
| Sugars 10.02g | 7% |
| Protein 26.31g | 42% |
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