Directions:
- Peel and coarsely chop parsnips and apple. In a large saucepan melt butter.
- Add parsnips and apple, and cook covered for 10 minutes, stirring occasionally.
- Add stock, sage and cloves. Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes or until parsnips are soft.
- Remove the sage and cloves. Transfer the parsnip and apple mixture to a food processor or blender (I use an immersion blender) and puree till smooth. Return to saucepan, stir in cream and season to taste with salt & pepper. Reheat but do not allow to boil.
- Serve hot. Garnish with fresh sage and croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.55 Kcal (681 kJ) | ||
| Calories from fat | 59.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 10% | |
|---|---|---|---|
| Cholesterol | 13.78mg | 5% | |
| Sodium | 203.88mg | 8% | |
| Potassium | 482.28mg | 10% | |
| Total Carbs | 22.05g | 7% | |
| Sugars | 9.81g | 39% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 4.81g | 10% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 1.2mg | 6% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.54 Kcal (283 kJ) | ||
| Calories from fat | 24.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 10% | |
|---|---|---|---|
| Cholesterol | 5.72mg | 5% | |
| Sodium | 84.71mg | 8% | |
| Potassium | 200.38mg | 10% | |
| Total Carbs | 9.16g | 7% | |
| Sugars | 4.08g | 39% | |
| Dietary Fiber | 1.58g | 15% | |
| Protein | 2g | 10% | |
| Vitamin C | 5.3mg | 21% | |
| Iron | 0.5mg | 6% | |
| Calcium | 13.6mg | 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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