Directions:
- Cook parsnips in boiling salted water until almost tender.
- Drain well.
- When they are cool enough to handle, cut each one in half across its width, then quarter these halves lengthways.
- Heat butter in a frying pan and cook the parsnips and almonds gently, stirring and turning carefully until they are lightly flecked with brown.
- Mix together the sugar and spice, sprinkle over the parsnips and stir to mix, then trickle over the lemon juice.
- Season to taste with salt and pepper and heat for 1 minute.
- Serve sprinkled with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.27 Kcal (834 kJ) | ||
| Calories from fat | 93.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 16% | |
|---|---|---|---|
| Cholesterol | 18.81mg | 6% | |
| Sodium | 14.5mg | 1% | |
| Potassium | 474.41mg | 10% | |
| Total Carbs | 25.43g | 8% | |
| Sugars | 9.69g | 39% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 147.47 Kcal (617 kJ) | ||
| Calories from fat | 69.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 16% | |
|---|---|---|---|
| Cholesterol | 13.92mg | 6% | |
| Sodium | 10.73mg | 1% | |
| Potassium | 351.09mg | 10% | |
| Total Carbs | 18.82g | 8% | |
| Sugars | 7.17g | 39% | |
| Dietary Fiber | 4.64g | 25% | |
| Protein | 1.87g | 5% | |
| Vitamin C | 15.3mg | 34% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 8% | |
| Calcium | 45.3mg | 6% | |
* 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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