Directions:
- Melt the butter in a frying pan over a low heat and cook the parsnips until completely soft and falling apart (about 25 minutes). Add the cream and bring to the boil. Season, then liquidise to a smooth purée. Keep warm.
- Is fabulous served with lamb fillet and a red wine reduction, real comfort food!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.25 Kcal (767 kJ) | ||
| Calories from fat | 186.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.75g | 32% | |
|---|---|---|---|
| Cholesterol | 54.25mg | 18% | |
| Sodium | 2.75mg | 0% | |
| Potassium | 6mg | 0% | |
| Protein | 0.25g | 1% | |
| Vitamin A | 0.3mg | 8% | |
| Calcium | 10mg | 1% | |
| Amount Per 100 g | |||
| Calories | 366.5 Kcal (1534 kJ) | ||
| Calories from fat | 373.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.5g | 32% | |
|---|---|---|---|
| Cholesterol | 108.5mg | 18% | |
| Sodium | 5.5mg | 0% | |
| Potassium | 12mg | 0% | |
| Protein | 0.5g | 1% | |
| Vitamin A | 0.5mg | 8% | |
| Calcium | 20mg | 1% | |
* 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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