Directions:
- Using a vegetable peeler, shred the parsnips until the core is reached.
- Melt butter in a pan on medium-high heat, then add seasonings.
- Toss parsnip shreds into pan, and stir and turn frequently.
- While stirring, parsnips will cook, beginning to brown and clump. Use a spatula to shape the clumps into three hashbrown cakes about the size of the palm of your hand.
- Continue turning another couple of minutes, until golden brown and slightly crispy on the outside. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 23.12 Kcal (97 kJ) | ||
| Calories from fat | 23.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 4% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 2% | |
| Sodium | 0.36mg | 0% | |
| Potassium | 1.28mg | 0% | |
| Total Carbs | 0.09g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.04g | 0% | |
| Calcium | 1.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 703.11 Kcal (2944 kJ) | ||
| Calories from fat | 705.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.41g | 4% | |
|---|---|---|---|
| Cholesterol | 206.28mg | 2% | |
| Sodium | 11.07mg | 0% | |
| Potassium | 38.99mg | 0% | |
| Total Carbs | 2.69g | 0% | |
| Sugars | 0.56g | 0% | |
| Dietary Fiber | 1.55g | 0% | |
| Protein | 1.16g | 0% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 1mg | 1% | |
| Iron | 0.2mg | 0% | |
| Calcium | 48.4mg | 0% | |
* 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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