Parnsips and Celery Root with Nutmeg Recipe

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Ingredients

Count

Nutrition

565

Calories

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Ingredients:

Serving

4 tbsp (1/2 stick) butter
1 cup chopped onion
2 lb parsnips, peeled, cut into 1/2-inch cubes
1 1/4 lb celery root ( celeriac), trimmed, peeled, cut into 1/2-inch cubes (about 2 cups)
1 1/4 cups low-salt chicken broth
1/2 cup whipping cream
1/2 tsp ground nutmeg
1/2 cup minced fresh celery leaves

Directions:

Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until almost tender, about 4 minutes (do not brown). Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil. Reduce heat to medium. Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm vegetables over low heat, stirring often, until heated through before continuing.) Stir in celery leaves. Transfer to bowl and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.73 Kcal (2364 kJ)
Calories from fat	437.47 Kcal
		% Daily Value*
Total Fat	48.61g	75%
Cholesterol	130.27mg	43%
Sodium	376.54mg	16%
Potassium	492.09mg	10%
Total Carbs	28.44g	9%
Sugars	10.38g	42%
Dietary Fiber	7.72g	31%
Protein	3.43g	7%
Vitamin C	20.9mg	35%
Vitamin A	0.6mg	19%
Iron	1.1mg	6%
Calcium	66.9mg	7%

Amount Per 100 g
Calories	181.2 Kcal (759 kJ)
Calories from fat	140.37 Kcal
		% Daily Value*
Total Fat	15.6g	75%
Cholesterol	41.8mg	43%
Sodium	120.82mg	16%
Potassium	157.9mg	10%
Total Carbs	9.12g	9%
Sugars	3.33g	42%
Dietary Fiber	2.48g	31%
Protein	1.1g	7%
Vitamin C	6.7mg	35%
Vitamin A	0.2mg	19%
Iron	0.4mg	6%
Calcium	21.5mg	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.

Tastes

salty
savory
bitter
sweet

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