280
calories
21
ingredients
6
servings
1
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Ingredients
3 tbsps extra-virgin olive oil
4 shallots – skinned, halved and finely sliced, 1 1/4 cups
1/4 tsp hot red pepper flakes
2 garlic cloves – skinned and finely sliced
8 ozs yukon gold potatoes – peeled and cut in 1/2†cubes, 1 1/4 cups
3 cups vegetable stock
2 1/2 cups spring water
1 tsp sea salt or to taste
ground black pepper freshly, to taste
12 ozs radishes tops, or mustard greens without the tough stems – leaves and tender stems cut in 1/2†strips, 14 cups loosely packed
1 tbsp crème fraîche
1 radishes recipe slow-roasted, roots with fennel, see recipe below
12 ozs radishes watermelon, roots, 4 large – peeled and cut in 1/4†slices
12 ozs radishes regular, roots, 14 large – un-peeled and quartered
2 tsps fennel seeds – crushed in a mortar
1/2 tsp sea salt or to taste
ground black pepper freshly, to taste
1 tbsp maple syrup
3 tbsps extra-virgin olive oil
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Recipe Instructions
Read the instructions at Food & StyleNutrition Facts
280
calories
17
g fat
7
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 280
Calories From Fat 160
% Daily Value*
Total Fat 17g
26%
Saturated Fat 25g
125%
Trans Fat g
Cholesterol 0mg
0%
Sodium 870mg
36%
Potassium 850mg
24%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
24%
Sugars 7g
Protein 5g
10%
Vitamin A
25%
Vitamin C
80%
Calcium
10%
Iron
15%
Weight Watchers Points
PointsPlus: 7SmartPoints: 16
