Directions:
- Peel 2 lb. parsnips and 1 sweet potato and cut into 1-inch pieces. Bring parsnips, sweet potato, 1 chopped onion, 1 (2-inch) piece peeled fresh ginger and 1 quart chicken broth to a boil. Simmer for 25 minutes. Blend half of mixture with 1 cup heavy cream. Transfer to a bowl. Blend remaining mixture with 1 cup water. In a saucepan, combine pureed mixtures; stir in 1/2 cup water and 1/2 tsp. kosher salt. Season with black pepper; warm over medium heat. Sprinkle with 1 cup chopped toasted walnuts and 1/4 cup minced chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2074.9 Kcal (8687 kJ) | ||
| Calories from fat | 1064.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 118.29g | 182% | |
|---|---|---|---|
| Cholesterol | 164.4mg | 55% | |
| Sodium | 4715.56mg | 196% | |
| Potassium | 5540.28mg | 118% | |
| Total Carbs | 216.14g | 72% | |
| Sugars | 56.48g | 226% | |
| Dietary Fiber | 60.6g | 242% | |
| Protein | 45.57g | 91% | |
| Vitamin C | 241.1mg | 402% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 14.4mg | 80% | |
| Calcium | 612.8mg | 61% | |
| Amount Per 100 g | |||
| Calories | 88.35 Kcal (370 kJ) | ||
| Calories from fat | 45.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 182% | |
|---|---|---|---|
| Cholesterol | 7mg | 55% | |
| Sodium | 200.78mg | 196% | |
| Potassium | 235.9mg | 118% | |
| Total Carbs | 9.2g | 72% | |
| Sugars | 2.4g | 226% | |
| Dietary Fiber | 2.58g | 242% | |
| Protein | 1.94g | 91% | |
| Vitamin C | 10.3mg | 402% | |
| Vitamin A | 0.1mg | 43% | |
| Iron | 0.6mg | 80% | |
| Calcium | 26.1mg | 61% | |
* 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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