Directions:
- Place carrots, parsnips, ginger, and onions in a roasting pan.
- Dot with butter and sprinkle with brown sugar.
- Pour two cups of the broth in the pan, cover tightly with foil and bake at 350 for 2 hours.
- Combine contents of roasting pan with rest of broth in food processor and blend until smooth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1171.14 Kcal (4903 kJ) | ||
| Calories from fat | 312.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.69g | 53% | |
|---|---|---|---|
| Cholesterol | 91.59mg | 31% | |
| Sodium | 4836.72mg | 202% | |
| Potassium | 5174.33mg | 110% | |
| Total Carbs | 195.54g | 65% | |
| Sugars | 91.4g | 366% | |
| Dietary Fiber | 46.64g | 187% | |
| Protein | 13.72g | 27% | |
| Vitamin C | 212.3mg | 354% | |
| Vitamin A | 7.2mg | 241% | |
| Iron | 5mg | 28% | |
| Calcium | 532.1mg | 53% | |
| Amount Per 100 g | |||
| Calories | 45.78 Kcal (192 kJ) | ||
| Calories from fat | 12.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 53% | |
|---|---|---|---|
| Cholesterol | 3.58mg | 31% | |
| Sodium | 189.07mg | 202% | |
| Potassium | 202.27mg | 110% | |
| Total Carbs | 7.64g | 65% | |
| Sugars | 3.57g | 366% | |
| Dietary Fiber | 1.82g | 187% | |
| Protein | 0.54g | 27% | |
| Vitamin C | 8.3mg | 354% | |
| Vitamin A | 0.3mg | 241% | |
| Iron | 0.2mg | 28% | |
| Calcium | 20.8mg | 53% | |
* 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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