Directions:
- Cook parsnip in boiling water in a large saucepan 20 minutes or until tender; drain.
- Combine milk, salt, pepper, and broth in a 2-cup glass measure. Place parsnip in a food processor; process until smooth, scraping sides of processor bowl occasionally. With processor on, slowly add milk mixture through food chute, processing until well-blended.
- Note: This dish can be made 3 days ahead and stored in the refrigerator. To reheat, place pureé in the microwave on MEDIUM for 5 minutes, stirring once halfway through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.83 Kcal (740 kJ) | ||
| Calories from fat | 0.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 0% | |
| Sodium | 185.74mg | 8% | |
| Potassium | 876.73mg | 19% | |
| Total Carbs | 41.75g | 14% | |
| Sugars | 12.23g | 49% | |
| Dietary Fiber | 11.36g | 45% | |
| Protein | 2.9g | 6% | |
| Vitamin C | 38.7mg | 64% | |
| Iron | 2.3mg | 13% | |
| Calcium | 104.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 72.02 Kcal (302 kJ) | ||
| Calories from fat | 0.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 75.65mg | 8% | |
| Potassium | 357.08mg | 19% | |
| Total Carbs | 17g | 14% | |
| Sugars | 4.98g | 49% | |
| Dietary Fiber | 4.62g | 45% | |
| Protein | 1.18g | 6% | |
| Vitamin C | 15.8mg | 64% | |
| Iron | 0.9mg | 13% | |
| Calcium | 42.4mg | 10% | |
* 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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