Directions:
- Place 2 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add parsnips; cover and simmer for 15-20 minutes or until vegetables are tender. Drain.
- Place the vegetables in a food processor; add butter, nutmeg, salt and pepper. Cover and process until smooth. Transfer to a serving bowl. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.91 Kcal (536 kJ) | ||
| Calories from fat | 69.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 146.55mg | 6% | |
| Potassium | 374.32mg | 8% | |
| Total Carbs | 14.46g | 5% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.5mg | 3% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 108.23 Kcal (453 kJ) | ||
| Calories from fat | 58.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 12% | |
|---|---|---|---|
| Cholesterol | 17.21mg | 7% | |
| Sodium | 124.01mg | 6% | |
| Potassium | 316.73mg | 8% | |
| Total Carbs | 12.23g | 5% | |
| Sugars | 4.61g | 22% | |
| Dietary Fiber | 3.53g | 17% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 9.6mg | 19% | |
| Vitamin A | 0.6mg | 24% | |
| Iron | 0.4mg | 3% | |
| Calcium | 33.7mg | 4% | |
* 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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