Directions:
- Combine parsnips, 3/4 cup milk and whipping cream in heavy large saucepan. Cover and simmer over medium-low heat until parsnips are tender and most of liquid has evaporated, about 30 minutes. Transfer mixture to blender. Puree until smooth, thinning with more milk if necessary. Transfer to bowl. Season parsnips to taste with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.18 Kcal (608 kJ) | ||
| Calories from fat | 27.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 5% | |
|---|---|---|---|
| Cholesterol | 12.83mg | 4% | |
| Sodium | 53.29mg | 2% | |
| Potassium | 578.08mg | 12% | |
| Total Carbs | 25.3g | 8% | |
| Sugars | 10.26g | 41% | |
| Dietary Fiber | 5.67g | 23% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 1.1mg | 6% | |
| Calcium | 159.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 67.48 Kcal (283 kJ) | ||
| Calories from fat | 12.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 5% | |
|---|---|---|---|
| Cholesterol | 5.96mg | 4% | |
| Sodium | 24.77mg | 2% | |
| Potassium | 268.69mg | 12% | |
| Total Carbs | 11.76g | 8% | |
| Sugars | 4.77g | 41% | |
| Dietary Fiber | 2.63g | 23% | |
| Protein | 1.9g | 8% | |
| Vitamin C | 9mg | 32% | |
| Iron | 0.5mg | 6% | |
| Calcium | 74.2mg | 16% | |
* 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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