Directions:
- Julienne carrots and parsnips.
- Melt butter in saucepan, place carrots in then parsnips resting on top.
- Add salt and chicken stock.
- Cover pan with lid and bring to boil.
- Lower heat and simmer 25 minutes.
- Grind fresh pepper over to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.36 Kcal (370 kJ) | ||
| Calories from fat | 61.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Cholesterol | 18.22mg | 6% | |
| Sodium | 154.2mg | 6% | |
| Potassium | 207.72mg | 4% | |
| Total Carbs | 6.5g | 2% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.7mg | 23% | |
| Calcium | 22.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 111.03 Kcal (465 kJ) | ||
| Calories from fat | 77.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 11% | |
|---|---|---|---|
| Cholesterol | 22.89mg | 6% | |
| Sodium | 193.76mg | 6% | |
| Potassium | 261.01mg | 4% | |
| Total Carbs | 8.17g | 2% | |
| Sugars | 4.08g | 13% | |
| Dietary Fiber | 2.3g | 7% | |
| Protein | 1.25g | 2% | |
| Vitamin C | 4.6mg | 6% | |
| Vitamin A | 0.9mg | 23% | |
| Calcium | 28.3mg | 2% | |
* 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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