Directions:
- Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 8 ingredients (through garlic); sauté 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.
- Place half of the parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids. Pour into a large bowl. Repeat procedure with remaining parsnip mixture. Top each serving with 1 tablespoon yogurt. Sprinkle evenly with parsley and bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1931.64 Kcal (8087 kJ) | ||
| Calories from fat | 646.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.84g | 111% | |
|---|---|---|---|
| Cholesterol | 229.13mg | 76% | |
| Sodium | 5020.91mg | 209% | |
| Potassium | 5315.74mg | 113% | |
| Total Carbs | 261.91g | 87% | |
| Sugars | 109.18g | 437% | |
| Dietary Fiber | 64.53g | 258% | |
| Protein | 68.19g | 136% | |
| Vitamin C | 212.2mg | 354% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 73mg | 406% | |
| Calcium | 721.4mg | 72% | |
| Amount Per 100 g | |||
| Calories | 79.59 Kcal (333 kJ) | ||
| Calories from fat | 26.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 111% | |
|---|---|---|---|
| Cholesterol | 9.44mg | 76% | |
| Sodium | 206.89mg | 209% | |
| Potassium | 219.04mg | 113% | |
| Total Carbs | 10.79g | 87% | |
| Sugars | 4.5g | 437% | |
| Dietary Fiber | 2.66g | 258% | |
| Protein | 2.81g | 136% | |
| Vitamin C | 8.7mg | 354% | |
| Iron | 3mg | 406% | |
| Calcium | 29.7mg | 72% | |
* 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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