Directions:
- Put the parsnips and onion in a pan with the milk and stock simmer for 25 minutes and blend until completely smooth.
- Season if desired.
- To make the cream, warm the puree, milk and cream together and season with salt, pepper and the nutmeg to taste.
- To get a frothy finish whizz in a processor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 757.89 Kcal (3173 kJ) | ||
| Calories from fat | 271.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.21g | 46% | |
|---|---|---|---|
| Cholesterol | 94.57mg | 32% | |
| Sodium | 13249.55mg | 552% | |
| Potassium | 880.72mg | 19% | |
| Total Carbs | 98.48g | 33% | |
| Sugars | 13.15g | 53% | |
| Dietary Fiber | 5.81g | 23% | |
| Protein | 12.15g | 24% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 1.2mg | 7% | |
| Calcium | 429.5mg | 43% | |
| Amount Per 100 g | |||
| Calories | 138.86 Kcal (581 kJ) | ||
| Calories from fat | 49.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.54g | 46% | |
|---|---|---|---|
| Cholesterol | 17.33mg | 32% | |
| Sodium | 2427.6mg | 552% | |
| Potassium | 161.37mg | 19% | |
| Total Carbs | 18.04g | 33% | |
| Sugars | 2.41g | 53% | |
| Dietary Fiber | 1.06g | 23% | |
| Protein | 2.23g | 24% | |
| Vitamin C | 4.2mg | 38% | |
| Iron | 0.2mg | 7% | |
| Calcium | 78.7mg | 43% | |
* 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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