Directions:
- Peel parsnips and cut into 3- by 1/4-inch sticks. Cut leeks crosswise into 1/4-inch-thick rounds and wash well. Trim stalks flush with fennel bulb and cut each bulb lengthwise into 8 wedges.
- In a heavy saucepan melt 3 tablespoons butter over moderate heat and stir in parsnips, leeks, fennel, garlic, thyme, sugar, and salt and pepper to taste. Add wine and simmer mixture, covered, stirring occasionally, 15 to 20 minutes, or until vegetables are tender. Stir in remaining tablespoon butter and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.92 Kcal (1034 kJ) | ||
| Calories from fat | 138.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.34g | 24% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 56.99mg | 2% | |
| Potassium | 678.16mg | 14% | |
| Total Carbs | 23.99g | 8% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 6.76g | 27% | |
| Protein | 2.39g | 5% | |
| Vitamin C | 26.1mg | 44% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.3mg | 13% | |
| Calcium | 92mg | 9% | |
| Amount Per 100 g | |||
| Calories | 114.22 Kcal (478 kJ) | ||
| Calories from fat | 63.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 24% | |
|---|---|---|---|
| Cholesterol | 18.81mg | 14% | |
| Sodium | 26.37mg | 2% | |
| Potassium | 313.71mg | 14% | |
| Total Carbs | 11.1g | 8% | |
| Sugars | 2.36g | 20% | |
| Dietary Fiber | 3.13g | 27% | |
| Protein | 1.1g | 5% | |
| Vitamin C | 12.1mg | 44% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1mg | 13% | |
| Calcium | 42.6mg | 9% | |
* 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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