Directions:
- 1. Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil.
- 2. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.
- 3. Drain and transfer to a food processor. Add margarine, lemon juice, salt and pepper. Process until completely smooth.
- 4. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.32 Kcal (977 kJ) | ||
| Calories from fat | 26.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 4% | |
|---|---|---|---|
| Sodium | 99.43mg | 4% | |
| Potassium | 932.31mg | 20% | |
| Total Carbs | 50.64g | 17% | |
| Sugars | 17.19g | 69% | |
| Dietary Fiber | 13.12g | 52% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 42.8mg | 71% | |
| Iron | 2.3mg | 13% | |
| Calcium | 92.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.49 Kcal (333 kJ) | ||
| Calories from fat | 8.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 4% | |
|---|---|---|---|
| Sodium | 33.87mg | 4% | |
| Potassium | 317.62mg | 20% | |
| Total Carbs | 17.25g | 17% | |
| Sugars | 5.86g | 69% | |
| Dietary Fiber | 4.47g | 52% | |
| Protein | 0.83g | 5% | |
| Vitamin C | 14.6mg | 71% | |
| Iron | 0.8mg | 13% | |
| Calcium | 31.5mg | 9% | |
* 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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