Directions:
- Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until crisp-tender.
- Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Pour sauce over vegetables.
- Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400° for 15-20 minutes or until vegetables are tender and crumbs are golden brown. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.79 Kcal (623 kJ) | ||
| Calories from fat | 24.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 4% | |
|---|---|---|---|
| Cholesterol | 6.01mg | 2% | |
| Sodium | 147.75mg | 6% | |
| Potassium | 517.04mg | 11% | |
| Total Carbs | 28.69g | 10% | |
| Sugars | 13.63g | 55% | |
| Dietary Fiber | 5.89g | 24% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 29.5mg | 49% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 92.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 75.6 Kcal (317 kJ) | ||
| Calories from fat | 12.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 4% | |
|---|---|---|---|
| Cholesterol | 3.06mg | 2% | |
| Sodium | 75.07mg | 6% | |
| Potassium | 262.71mg | 11% | |
| Total Carbs | 14.58g | 10% | |
| Sugars | 6.93g | 55% | |
| Dietary Fiber | 2.99g | 24% | |
| Protein | 1.62g | 6% | |
| Vitamin C | 15mg | 49% | |
| Iron | 0.5mg | 6% | |
| Calcium | 47mg | 9% | |
* 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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