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Butter-steamed Carrots and Parsnips Recipe

Butter-steamed Carrots and Parsnips Recipe

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Ingredients

Count

Nutrition

861

Calories

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Ingredients:

Serving

Directions:

Peel, then trim ends of carrots and parsnips. Cut the vegetables in half lengthwise.
In a 5- to 6-quart pan over medium-high heat, melt butter. Add carrot halves and 3/4 cup water; cover and cook 3 minutes.
Add parsnip halves, cover, and continue cooking until vegetables are tender when pierced, 8 to 10 minutes longer.
Uncover the pan and shake it frequently until liquid has evaporated. Pour the vegetables into a bowl and add salt to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	861.2 Kcal (3606 kJ)
Calories from fat	207.04 Kcal
		% Daily Value*
Total Fat	23g	35%
Cholesterol	61.06mg	20%
Sodium	450.96mg	19%
Potassium	3946.6mg	84%
Total Carbs	158.73g	53%
Sugars	56.69g	227%
Dietary Fiber	45.35g	181%
Protein	11.62g	23%
Vitamin C	130.4mg	217%
Vitamin A	6mg	198%
Iron	5.7mg	31%
Calcium	398mg	40%

Amount Per 100 g
Calories	74.1 Kcal (310 kJ)
Calories from fat	17.81 Kcal
		% Daily Value*
Total Fat	1.98g	35%
Cholesterol	5.25mg	20%
Sodium	38.8mg	19%
Potassium	339.59mg	84%
Total Carbs	13.66g	53%
Sugars	4.88g	227%
Dietary Fiber	3.9g	181%
Protein	1g	23%
Vitamin C	11.2mg	217%
Vitamin A	0.5mg	198%
Iron	0.5mg	31%
Calcium	34.2mg	40%

* 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.

Tastes

salty
savory
bitter
sweet

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