4 Serves
87 Mins
Preheat your oven to 175°C. Using a peeler, remove the skins from the mixed vegetables, leaving the baby new potatoes unpeeled.
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Vitamin E
2 mg / 15 mgVitamin K
387 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
225 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
1420 mg / 4,700 mgSodium
337 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
12 g / 28 gSugar
60 g / 50 gSaturated Fat
8 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
Using a chef's knife, slice the peeled vegetables and potatoes into uniform 2mm thick rounds. Core the apples and slice them into 2mm rounds as well.
In a large bowl, toss the sliced vegetables, potatoes, and apples with salt and pepper.
Arrange the slices in a casserole dish, placing the apple slices in the center. Pour the apple juice over the mixture and sprinkle evenly with the spice blend.
Cover the casserole dish and bake in the preheated oven for 60 minutes.
Remove the dish from the oven. If there is excess liquid, carefully drain it. Stir in the mixed herbs, milk, and heavy cream before serving.
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