Directions:
- In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1113.78 Kcal (4663 kJ) | ||
| Calories from fat | 989.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.97g | 169% | |
|---|---|---|---|
| Cholesterol | 291.9mg | 97% | |
| Sodium | 747.95mg | 31% | |
| Potassium | 731.65mg | 16% | |
| Total Carbs | 33.43g | 11% | |
| Sugars | 9.31g | 37% | |
| Dietary Fiber | 9.19g | 37% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 1.9mg | 10% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 336.22 Kcal (1408 kJ) | ||
| Calories from fat | 298.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.2g | 169% | |
|---|---|---|---|
| Cholesterol | 88.12mg | 97% | |
| Sodium | 225.79mg | 31% | |
| Potassium | 220.87mg | 16% | |
| Total Carbs | 10.09g | 11% | |
| Sugars | 2.81g | 37% | |
| Dietary Fiber | 2.77g | 37% | |
| Protein | 1.08g | 7% | |
| Vitamin C | 9.3mg | 51% | |
| Vitamin A | 0.4mg | 45% | |
| Iron | 0.6mg | 10% | |
| Calcium | 30.4mg | 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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