Directions:
- In a large heavy ovenproof frying pan, melt butter over medium heat, and saute parnsnips with salt, pepper, and sugar until lightly brown, about two minutes.
- Add a half cup of chicken broth and place pan in oven preheated to 350 degrees F for 15 minutes or until tender. If pan juices evaporates add more broth.
- Serve, seasoned with more pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.82 Kcal (878 kJ) | ||
| Calories from fat | 77.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 153.65mg | 6% | |
| Potassium | 669.92mg | 14% | |
| Total Carbs | 31.66g | 11% | |
| Sugars | 9.55g | 38% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 1.81g | 4% | |
| Vitamin C | 31.5mg | 53% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 9% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 95.91 Kcal (402 kJ) | ||
| Calories from fat | 35.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 13% | |
|---|---|---|---|
| Cholesterol | 10.47mg | 8% | |
| Sodium | 70.23mg | 6% | |
| Potassium | 306.21mg | 14% | |
| Total Carbs | 14.47g | 11% | |
| Sugars | 4.37g | 38% | |
| Dietary Fiber | 3.89g | 34% | |
| Protein | 0.83g | 4% | |
| Vitamin C | 14.4mg | 53% | |
| Iron | 0.8mg | 9% | |
| Calcium | 30.2mg | 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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