Directions:
- Pre heat oven to 400F / 200C, pour oil into a roasting tray and place on top shelf of the oven for 5 mins until oil is smokey hot.
- Carefully place parsnips and onion into the tin and toss in the oil to coat, roast for 30 mins.
- Sprinkle the parmesan over the vegetables and stir it in, lay the rashers of panchetta over the top and return to the oven for further 10 mins.
- Remove from oven and lay pancetta aside for the garnish.
- Mix the vegetable mixture into the hot stock and puree until smooth.
- Season to taste.
- Reheat gently without boiling and serve topped with a spoonful of double cream and 1/2 slice of pancetta on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.34 Kcal (1605 kJ) | ||
| Calories from fat | 162.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.09g | 28% | |
|---|---|---|---|
| Cholesterol | 21.16mg | 7% | |
| Sodium | 598.74mg | 25% | |
| Potassium | 956.23mg | 20% | |
| Total Carbs | 43.07g | 14% | |
| Sugars | 14.26g | 57% | |
| Dietary Fiber | 9.3g | 37% | |
| Protein | 13.55g | 27% | |
| Vitamin C | 31.7mg | 53% | |
| Iron | 1.9mg | 10% | |
| Calcium | 196.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 83.27 Kcal (349 kJ) | ||
| Calories from fat | 35.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 28% | |
|---|---|---|---|
| Cholesterol | 4.6mg | 7% | |
| Sodium | 130.06mg | 25% | |
| Potassium | 207.72mg | 20% | |
| Total Carbs | 9.36g | 14% | |
| Sugars | 3.1g | 57% | |
| Dietary Fiber | 2.02g | 37% | |
| Protein | 2.94g | 27% | |
| Vitamin C | 6.9mg | 53% | |
| Iron | 0.4mg | 10% | |
| Calcium | 42.6mg | 20% | |
* 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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