Directions:
- In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter.
- Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.18 Kcal (955 kJ) | ||
| Calories from fat | 83.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 14% | |
|---|---|---|---|
| Cholesterol | 26.44mg | 9% | |
| Sodium | 44.52mg | 2% | |
| Potassium | 728.48mg | 15% | |
| Total Carbs | 33.49g | 11% | |
| Sugars | 10.03g | 40% | |
| Dietary Fiber | 8.5g | 34% | |
| Protein | 3.48g | 7% | |
| Vitamin C | 29.1mg | 49% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 127.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 99.72 Kcal (418 kJ) | ||
| Calories from fat | 36.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 14% | |
|---|---|---|---|
| Cholesterol | 11.55mg | 9% | |
| Sodium | 19.46mg | 2% | |
| Potassium | 318.36mg | 15% | |
| Total Carbs | 14.64g | 11% | |
| Sugars | 4.39g | 40% | |
| Dietary Fiber | 3.72g | 34% | |
| Protein | 1.52g | 7% | |
| Vitamin C | 12.7mg | 49% | |
| Iron | 0.7mg | 9% | |
| Calcium | 55.9mg | 13% | |
* 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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