Ingredients:
- 2 lb parsnips, peeled , quartered lengthwise, woody cores discarded, then cut crosswise into 1/2-inch pieces
Directions:
- Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.
- Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.
- While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.41 Kcal (1429 kJ) | ||
| Calories from fat | 86.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.61g | 15% | |
|---|---|---|---|
| Cholesterol | 25.44mg | 8% | |
| Sodium | 633.01mg | 26% | |
| Potassium | 1194.57mg | 25% | |
| Total Carbs | 59.08g | 20% | |
| Sugars | 12.87g | 51% | |
| Dietary Fiber | 11.39g | 46% | |
| Protein | 6.2g | 12% | |
| Vitamin C | 46.2mg | 77% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.6mg | 25% | |
| Calcium | 147.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 78.81 Kcal (330 kJ) | ||
| Calories from fat | 19.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 15% | |
|---|---|---|---|
| Cholesterol | 5.87mg | 8% | |
| Sodium | 146.11mg | 26% | |
| Potassium | 275.73mg | 25% | |
| Total Carbs | 13.64g | 20% | |
| Sugars | 2.97g | 51% | |
| Dietary Fiber | 2.63g | 46% | |
| Protein | 1.43g | 12% | |
| Vitamin C | 10.7mg | 77% | |
| Iron | 1.1mg | 25% | |
| Calcium | 34mg | 15% | |
* 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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