• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

    Ingredients

    • Sliced onion
    • Olive oil
    • Garlic
    • Red pepper flakes
    • 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
    • Vegetable stock
    • Parmesan rind
    • Small sprig of rosemary or thyme
    • Salt and pepper
    • 1 cup diced green vegetables (zucchini, green beans, broccoli)
    • Handful of shredded greens

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 783 % Daily Value *
    • Total Fat: 4 g 6.31%
    • Saturated Fat: 0 g 0.6%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 784 mg 32.67%
    • Calcium: 180 mg 18.02%
    • Potassium: 1538 mg 43.94%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 18.11%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 169 g %
    • Dietary Fiber: 14 g 56.08%
    • Sugar: 44 g
    • Protein: 23 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 1483.05%
    • Vitamin C 77.63%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch11
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total5 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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