Directions:
- Arrange 1/3 of potatoes over bottom of heavy medium saucepan.
- Layer on 1/3 of parsnips, 1/3 of onions, and 1/3 of shredded cabbage; repeat layers twice more.
- Pour in water, cover tightly with reserved cabbage leaves.
- Cover and simmer until vegetables are very tender, about 1 hour; discard whole cabbage leaves.
- Drain mixture in a large sieve or small-holed colander; return vegetables to saucepan.
- Add butter, salt and pepper.
- Mash until fluffy, adding milk if dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.71 Kcal (1050 kJ) | ||
| Calories from fat | 68.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 604.88mg | 25% | |
| Potassium | 333.56mg | 7% | |
| Total Carbs | 42.11g | 14% | |
| Sugars | 5.82g | 23% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 37mg | 62% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 118.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 60.42 Kcal (253 kJ) | ||
| Calories from fat | 16.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 12% | |
|---|---|---|---|
| Cholesterol | 4.92mg | 7% | |
| Sodium | 145.78mg | 25% | |
| Potassium | 80.39mg | 7% | |
| Total Carbs | 10.15g | 14% | |
| Sugars | 1.4g | 23% | |
| Dietary Fiber | 1.91g | 32% | |
| Protein | 1.14g | 9% | |
| Vitamin C | 8.9mg | 62% | |
| Iron | 0.1mg | 2% | |
| Calcium | 28.5mg | 12% | |
* 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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