Directions:
- Melt the butter in a large saucepan then add the chopped onions.
- Cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
- Pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
- Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.53 Kcal (375 kJ) | ||
| Calories from fat | 77.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.86mg | 8% | |
| Sodium | 3.02mg | 0% | |
| Potassium | 57.64mg | 1% | |
| Total Carbs | 3.06g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 201.42 Kcal (843 kJ) | ||
| Calories from fat | 174.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.42g | 13% | |
|---|---|---|---|
| Cholesterol | 51.42mg | 8% | |
| Sodium | 6.8mg | 0% | |
| Potassium | 129.68mg | 1% | |
| Total Carbs | 6.89g | 1% | |
| Sugars | 2.79g | 5% | |
| Dietary Fiber | 1.6g | 3% | |
| Protein | 1.05g | 1% | |
| Vitamin C | 11.6mg | 9% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 25.4mg | 1% | |
* 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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