Directions:
- Bring a large pot of salted water to a boil. Add the parships and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.
- Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraiche, butter, lemon zest and lemon juice. Season to taste with salt and pepper. Transfer to a warm serving bowl, sprinkle with the chopped herbs, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.5 Kcal (580 kJ) | ||
| Calories from fat | 123.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 21% | |
|---|---|---|---|
| Cholesterol | 24.14mg | 8% | |
| Sodium | 15.05mg | 1% | |
| Potassium | 25.97mg | 1% | |
| Total Carbs | 2.75g | 1% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 1.4g | 3% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 236 Kcal (988 kJ) | ||
| Calories from fat | 210.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 21% | |
|---|---|---|---|
| Cholesterol | 41.13mg | 8% | |
| Sodium | 25.64mg | 1% | |
| Potassium | 44.26mg | 1% | |
| Total Carbs | 4.69g | 1% | |
| Sugars | 1.94g | 5% | |
| Dietary Fiber | 0.74g | 2% | |
| Protein | 2.38g | 3% | |
| Vitamin C | 15.6mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 45.6mg | 3% | |
* 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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