See full recipe on: LA Times
Ingredients |
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8 ounces fresh cranberries |
1/4 cup olive oil |
1 tablespoon plus 1 teaspoon fresh rosemary, finely chopped, divided |
1 tablespoon fresh ginger, finely chopped |
1 tablespoon fresno hot pepper, finely chopped |
1 tablespoon sugar |
Salt |
4 unpeeled beets |
2 tablespoons unsalted butter |
1 onion, diced |
3 cloves garlic, minced |
3/4 cup diced carrots |
1 baking potato, diced into 1/2-inch cubes |
1 quart chicken broth |
Salt and pepper to taste |
Nutrition 10 servings |
Per Serving | % Daily Value |
---|---|---|
Calories | 167 | — |
Fat | 9g | 13% |
Carbs | 18g | 6% |
Protein | 3g | 7% |
Fiber | 2g | 10% |
Cholesterol | 8mg | 2% |
Sodium | 394mg | 16% |
Preparation |
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