Directions:
- Scrub potatoes and cut into 1-in. pieces; place in a large bowl. Add the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to coat.
- Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 40-45 minutes or until parsnips are tender, stirring once.
- In a large bowl, mash the potato mixture with Havarti cheese, Parmesan cheese, cream and chives. Stir in blue cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326 Kcal (1365 kJ) | ||
| Calories from fat | 184.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.47g | 31% | |
|---|---|---|---|
| Cholesterol | 57.2mg | 19% | |
| Sodium | 580.26mg | 24% | |
| Potassium | 722.38mg | 15% | |
| Total Carbs | 24.09g | 8% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 12.47g | 25% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.5mg | 8% | |
| Calcium | 265.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 164.1 Kcal (687 kJ) | ||
| Calories from fat | 92.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.31g | 31% | |
|---|---|---|---|
| Cholesterol | 28.8mg | 19% | |
| Sodium | 292.09mg | 24% | |
| Potassium | 363.63mg | 15% | |
| Total Carbs | 12.13g | 8% | |
| Sugars | 0.88g | 7% | |
| Dietary Fiber | 1.45g | 12% | |
| Protein | 6.28g | 25% | |
| Vitamin C | 6.6mg | 22% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.8mg | 8% | |
| Calcium | 133.8mg | 27% | |
* 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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