Directions:
- Place the parsnips in a large saucepan, then add enough cold water to cover by 1 inch. Bring to a boil over high heat and add a pinch of salt. Reduce the heat to medium-high and simmer, adding a little more water if necessary to keep the parsnips barely covered, until tender, 25 to 30 minutes.
- Drain and reserve the cooking liquid. Set the parsnips aside and return the liquid to the pan. Bring to a boil over high heat. Boil until reduced to 3/4 cup. Return the parsnips to the pan and add the butter. Working in batches, transfer the contents of the saucepan to a food processor and puree until smooth. Return to the saucepan, season with salt and pepper, the heat over medium until hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.52 Kcal (819 kJ) | ||
| Calories from fat | 25.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 23.07mg | 1% | |
| Potassium | 851.16mg | 18% | |
| Total Carbs | 40.82g | 14% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 11.34g | 45% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 38.5mg | 64% | |
| Iron | 2.3mg | 13% | |
| Calcium | 82.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 84.9 Kcal (355 kJ) | ||
| Calories from fat | 11.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 4% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 3% | |
| Sodium | 10.02mg | 1% | |
| Potassium | 369.59mg | 18% | |
| Total Carbs | 17.72g | 14% | |
| Sugars | 4.92g | 45% | |
| Dietary Fiber | 4.92g | 45% | |
| Protein | 1g | 5% | |
| Vitamin C | 16.7mg | 64% | |
| Iron | 1mg | 13% | |
| Calcium | 35.8mg | 8% | |
* 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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