Directions:
- Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove from heat, and pour butter into a small bowl. (Butter will continue to darken if left in pan.) Cover and chill 30 minutes or until butter is cool and begins to solidify.
- Meanwhile, cut parsnips in half, and cut each half into 2- to 3-inch slices. Cook parsnips in boiling salted water to cover in a large Dutch oven 25 minutes or just until tender. Drain parsnips, and place in a medium bowl.
- Remove liquid butter from top of chipped solid browned butter, reserving liquid butter for another use. Bring solid browned butter and cream to a boil in heavy saucepan over medium heat. Pour browned butter mixture over parsnips, and coarsely mash parsnips with a potato masher or whisk. Season with salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1020.8 Kcal (4274 kJ) | ||
| Calories from fat | 1027.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.14g | 176% | |
|---|---|---|---|
| Cholesterol | 326.23mg | 109% | |
| Sodium | 35.29mg | 1% | |
| Potassium | 72.24mg | 2% | |
| Total Carbs | 1.8g | 1% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 1.1mg | 38% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 588.35 Kcal (2463 kJ) | ||
| Calories from fat | 592.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.78g | 176% | |
|---|---|---|---|
| Cholesterol | 188.03mg | 109% | |
| Sodium | 20.34mg | 1% | |
| Potassium | 41.64mg | 2% | |
| Total Carbs | 1.04g | 1% | |
| Protein | 1.35g | 5% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.7mg | 38% | |
| Calcium | 38.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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