Ingredients:
- 1 small fennel bulb (sometimes called anise), stalks trimmed flush with bulb and bulb chopped (about 1 cup)
Directions:
- In a saucepan cover parsnips and fennel with salted water and boil, covered, 15 to 20 minutes, or until very tender. Drain vegetables well in a large sieve. In a food processor purée hot vegetables with butter and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.75 Kcal (614 kJ) | ||
| Calories from fat | 25.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 72.57mg | 3% | |
| Potassium | 910.39mg | 19% | |
| Total Carbs | 28.6g | 10% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 33.3mg | 56% | |
| Iron | 2.3mg | 13% | |
| Calcium | 99mg | 10% | |
| Amount Per 100 g | |||
| Calories | 62.74 Kcal (263 kJ) | ||
| Calories from fat | 11.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 4% | |
|---|---|---|---|
| Cholesterol | 3.26mg | 3% | |
| Sodium | 31.02mg | 3% | |
| Potassium | 389.18mg | 19% | |
| Total Carbs | 12.23g | 10% | |
| Sugars | 2.42g | 23% | |
| Dietary Fiber | 3.92g | 37% | |
| Protein | 1g | 5% | |
| Vitamin C | 14.2mg | 56% | |
| Iron | 1mg | 13% | |
| Calcium | 42.3mg | 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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