Directions:
- Melt butter and saute onions and celery until tender.
- Add parsnips and chicken stock and bring to a boil.
- Reduce heat and cook until parsnips are tender.
- Cool slightly and then puree in batches in a blender.
- Return to the heat.
- Add cream, curry powder, orange juice, parsley, salt and pepper.
- Heat just below boiling point.
- Serve garnished with a dab of sour cream or yoghurt and some grated orange rind.
- P.S. I normally saute the curry powder with the onions and celery, but I am entering the recipe exactly as written by the author.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.49 Kcal (1057 kJ) | ||
| Calories from fat | 68.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 12% | |
|---|---|---|---|
| Cholesterol | 16.52mg | 6% | |
| Sodium | 260.81mg | 11% | |
| Potassium | 909.06mg | 19% | |
| Total Carbs | 40.44g | 13% | |
| Sugars | 17.06g | 68% | |
| Dietary Fiber | 8.08g | 32% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 45.4mg | 76% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 80.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 62.21 Kcal (260 kJ) | ||
| Calories from fat | 16.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 12% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 6% | |
| Sodium | 64.26mg | 11% | |
| Potassium | 223.99mg | 19% | |
| Total Carbs | 9.96g | 13% | |
| Sugars | 4.2g | 68% | |
| Dietary Fiber | 1.99g | 32% | |
| Protein | 1.74g | 14% | |
| Vitamin C | 11.2mg | 76% | |
| Iron | 0.5mg | 12% | |
| Calcium | 19.8mg | 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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