Directions:
- In a large saucepan, steam the carrots and parsnips until tender, about 10 minutes. Reserve the steaming liquid.
- Transfer the carrots and parsnips to a food processor. Add the pears.
- Puree until smooth, adding just enough cooking liquid to facilitate blending.
- Reheat gently before serving. Stir in the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.78 Kcal (330 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 45.54mg | 2% | |
| Potassium | 425.05mg | 9% | |
| Total Carbs | 19.27g | 6% | |
| Sugars | 7.9g | 32% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 57.68 Kcal (241 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 33.34mg | 2% | |
| Potassium | 311.22mg | 9% | |
| Total Carbs | 14.11g | 6% | |
| Sugars | 5.79g | 32% | |
| Dietary Fiber | 3.83g | 21% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 11.1mg | 25% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31.1mg | 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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