Directions:
- Peel parsnips.
- Cut larger ones in half lengthwise.
- Place in a large saucepan.
- Cover with water.
- Bring to a boil over medium-high heat, then reduce heat to medium-low.
- Simmer until parsnips are tender, about 8 minutes.
- Meanwhile, finely chop tomatoes. Drain parsnips and place in a bowl. Gently toss with tomatoes, oil, onion and seasonings.
- Arrange on a platter.
- Make ahead
- Peel parsnips just before cooking as they brown quickly. Prepare tomatoes and onion. Wrap and refrigerate up to 2 days. Continue with recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.4 Kcal (395 kJ) | ||
| Calories from fat | 5.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 1% | |
|---|---|---|---|
| Sodium | 22.38mg | 1% | |
| Potassium | 493.21mg | 10% | |
| Total Carbs | 21.52g | 7% | |
| Sugars | 5.82g | 23% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 1.37g | 3% | |
| Vitamin C | 23.7mg | 40% | |
| Iron | 1.3mg | 7% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.41 Kcal (328 kJ) | ||
| Calories from fat | 4.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 1% | |
|---|---|---|---|
| Sodium | 18.59mg | 1% | |
| Potassium | 409.68mg | 10% | |
| Total Carbs | 17.88g | 7% | |
| Sugars | 4.83g | 23% | |
| Dietary Fiber | 4.97g | 24% | |
| Protein | 1.14g | 3% | |
| Vitamin C | 19.7mg | 40% | |
| Iron | 1.1mg | 7% | |
| Calcium | 37.6mg | 5% | |
* 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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