Directions:
- Peel the parsnips and chop into even sized chunks. Put in a large pot and bring to a boil.
- Boil for 10mins and add the cauliflower.
- Cook for 10 more minutes.
- In the meantime, sauté the onion and garlic in a small pat of butter until they are translucent.
- Drain the cauliflower and parsnips and put into a blender.
- Add the onion and garlic, remaining butter, horseradish and milk to the blender.
- Puree until smooth. If it's too thick add a bit more milk.
- Season with salt and pepper.
- If it needs more zip add a bit more horseradish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.41 Kcal (358 kJ) | ||
| Calories from fat | 19.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 3% | |
|---|---|---|---|
| Cholesterol | 3.89mg | 1% | |
| Sodium | 33.1mg | 1% | |
| Potassium | 452.44mg | 10% | |
| Total Carbs | 14.94g | 5% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 45.4mg | 76% | |
| Iron | 0.6mg | 3% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 59.3 Kcal (248 kJ) | ||
| Calories from fat | 13.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 3% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 22.98mg | 1% | |
| Potassium | 314.09mg | 10% | |
| Total Carbs | 10.37g | 5% | |
| Sugars | 3.16g | 18% | |
| Dietary Fiber | 3.11g | 18% | |
| Protein | 1.59g | 5% | |
| Vitamin C | 31.5mg | 76% | |
| Iron | 0.4mg | 3% | |
| Calcium | 31.1mg | 4% | |
* 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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