Directions:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.78 Kcal (929 kJ) | ||
| Calories from fat | 103.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 71.57mg | 3% | |
| Potassium | 700.77mg | 15% | |
| Total Carbs | 28.93g | 10% | |
| Sugars | 9.93g | 40% | |
| Dietary Fiber | 8.23g | 33% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.1mg | 6% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 104.31 Kcal (437 kJ) | ||
| Calories from fat | 48.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 18% | |
|---|---|---|---|
| Cholesterol | 14.35mg | 10% | |
| Sodium | 33.66mg | 3% | |
| Potassium | 329.58mg | 15% | |
| Total Carbs | 13.6g | 10% | |
| Sugars | 4.67g | 40% | |
| Dietary Fiber | 3.87g | 33% | |
| Protein | 1g | 4% | |
| Vitamin C | 11.5mg | 41% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 0.5mg | 6% | |
| Calcium | 34mg | 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.
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