Directions:
- Preheat the oven to 400 degrees F.
- Toss the parsnips, garlic, and olive oil on a baking sheet and season with salt, to taste. Roast until the edges are golden and caramelized, about 20 to 25 minutes. If a check during roasting reveals the bottom of the parsnips are cooking faster than the top, give them a toss and return the baking sheet to the oven.
- When the parsnips and garlic are roasted, put them into a food processor with the butter, 1/4 cup of the heavy cream and a pinch of nutmeg. Blend the mixture until smooth, and if needed add a bit more heavy cream. Season with salt and pepper, to taste. Transfer the puree to a serving bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.16 Kcal (570 kJ) | ||
| Calories from fat | 133.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.84g | 23% | |
|---|---|---|---|
| Cholesterol | 35.82mg | 12% | |
| Sodium | 6.75mg | 0% | |
| Potassium | 19.19mg | 0% | |
| Total Carbs | 0.98g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 501.28 Kcal (2099 kJ) | ||
| Calories from fat | 491.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.63g | 23% | |
|---|---|---|---|
| Cholesterol | 131.85mg | 12% | |
| Sodium | 24.84mg | 0% | |
| Potassium | 70.64mg | 0% | |
| Total Carbs | 3.59g | 0% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.16g | 0% | |
| Protein | 1.71g | 1% | |
| Vitamin C | 2.3mg | 1% | |
| Vitamin A | 0.3mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 52.6mg | 1% | |
* 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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