Directions:
- Peel parsnips, potatoes, and carrots.
- Chop into 1/2-inch cubes.
- Cover vegetables with water, add a peeled onion and 1 teaspoon salt.
- Bring to a boil. Cover pan and cook slowly until vegetables are barely tender, about 10 minutes.
- Drain, discard the onion, then puree with the butter.
- Add salt, pepper, and cream to taste. Serve immediately or reheat over simmering water for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.96 Kcal (1432 kJ) | ||
| Calories from fat | 153.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.05g | 26% | |
|---|---|---|---|
| Cholesterol | 51.08mg | 17% | |
| Sodium | 105.18mg | 4% | |
| Potassium | 933.32mg | 20% | |
| Total Carbs | 45.11g | 15% | |
| Sugars | 12.6g | 50% | |
| Dietary Fiber | 10.27g | 41% | |
| Protein | 4.02g | 8% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 2mg | 11% | |
| Calcium | 102.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 113.31 Kcal (474 kJ) | ||
| Calories from fat | 50.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 26% | |
|---|---|---|---|
| Cholesterol | 16.93mg | 17% | |
| Sodium | 34.85mg | 4% | |
| Potassium | 309.26mg | 20% | |
| Total Carbs | 14.95g | 15% | |
| Sugars | 4.18g | 50% | |
| Dietary Fiber | 3.4g | 41% | |
| Protein | 1.33g | 8% | |
| Vitamin C | 8.5mg | 43% | |
| Vitamin A | 0.5mg | 52% | |
| Iron | 0.7mg | 11% | |
| Calcium | 33.9mg | 10% | |
* 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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