Directions:
- In a large skillet, saute the parsnips, carrots, celery and turnip in butter for 5 minutes. Add red pepper; cook and stir 1 minute longer. Add wine or broth. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender. Serve with a slotted spoon. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.74 Kcal (296 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 40.2mg | 2% | |
| Potassium | 196.84mg | 4% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 29.4mg | 49% | |
| Vitamin A | 0.3mg | 8% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 73.7 Kcal (309 kJ) | ||
| Calories from fat | 35.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 10.6mg | 3% | |
| Sodium | 41.88mg | 2% | |
| Potassium | 205.08mg | 4% | |
| Total Carbs | 5.27g | 2% | |
| Sugars | 2.96g | 11% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 30.6mg | 49% | |
| Vitamin A | 0.3mg | 8% | |
| Calcium | 23.5mg | 2% | |
* 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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