Directions:
- Place the parsnip, onions and celery in a greased shallow roasting pan. Pour water and wine over vegetables. Place roast fat side up over top. Bake, uncovered, at 350° for 1-3/4 hours to 2-1/4 hours or until a meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 10-15 minutes before slicing.
- Place pan drippings and vegetables in a blender. Cover and process until blended. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the sour cream, salt and pepper. Serve with pork. Yield: 10 servings (2-1/2 cups sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.54 Kcal (1204 kJ) | ||
| Calories from fat | 72.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 12% | |
|---|---|---|---|
| Cholesterol | 126.85mg | 42% | |
| Sodium | 215.16mg | 9% | |
| Potassium | 774.73mg | 16% | |
| Total Carbs | 3.89g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 40.41g | 81% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 108.7 Kcal (455 kJ) | ||
| Calories from fat | 27.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 12% | |
|---|---|---|---|
| Cholesterol | 47.95mg | 42% | |
| Sodium | 81.34mg | 9% | |
| Potassium | 292.88mg | 16% | |
| Total Carbs | 1.47g | 1% | |
| Sugars | 0.47g | 5% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 15.28g | 81% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.7mg | 10% | |
| Calcium | 9.9mg | 3% | |
* 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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