Preheat the oven to 220c/425f/Gas 7. Method 1 Halve the tomatoes and put two halves in each hole of a 12 hole mini muffin tin. Drizzle the olive oil and balsamic vinegar over the tomatoes and season. 2 Roast in the oven for 5-6 minutes until softened. Tip the contents from the tray into a bowl and mix through the chopped parsley. 3 Heat the olive oil in a saute pan. Blanch the potatoes in boiling salted water for 2-3 minutes and drain. Trim and halve the turnips and carrots, leaving up to 1" of any stalk on. 4 Saute the carrots, potatoes, garlic, cauliflower and turnips for 6-8 minutes until tender. Stir through the herbs. Pile onto two plates and spoon the tomatoes over. Per serving: 161 Calories (kcal); 14g Total Fat; (74% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (858g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 46 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 84mg||3 %|
|Potassium 2169.8mg||57 %|
|Total Carbohydrate 44.3g||13 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 32.6g|
|Protein 8.1g||12 %|
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Calories per serving: 230
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