Directions:
- Cook potatoes and parsnips in water until tender.
- While these are cooking chop leeks and simmer in milk until soft.
- Cook cabbage and have warm and well chopped.
- Drain potatoes then season with mace, garlic, salt and pepper then beat well.
- Add cooked leeks and milk.
- Blend in cabbage and butter.
- Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.78 Kcal (958 kJ) | ||
| Calories from fat | 52.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 9% | |
|---|---|---|---|
| Cholesterol | 16.49mg | 5% | |
| Sodium | 700.16mg | 29% | |
| Potassium | 764.49mg | 16% | |
| Total Carbs | 39.57g | 13% | |
| Sugars | 12.8g | 51% | |
| Dietary Fiber | 7.84g | 31% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 50.4mg | 84% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 2.1mg | 12% | |
| Calcium | 187.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 66.63 Kcal (279 kJ) | ||
| Calories from fat | 15.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 9% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 5% | |
| Sodium | 203.92mg | 29% | |
| Potassium | 222.66mg | 16% | |
| Total Carbs | 11.53g | 13% | |
| Sugars | 3.73g | 51% | |
| Dietary Fiber | 2.28g | 31% | |
| Protein | 1.85g | 13% | |
| Vitamin C | 14.7mg | 84% | |
| Vitamin A | 0.4mg | 40% | |
| Iron | 0.6mg | 12% | |
| Calcium | 54.5mg | 19% | |
* 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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