Directions:
- Place the sweet potatoes, parsnips and apricots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender.
- Meanwhile, in a small saucepan, bring apple cider to a boil; cook until reduced to 1/4 cup.
- Drain vegetable mixture; cool slightly. Transfer to a food processor. Add the butter, salt, pepper and reduced cider. Cover and process for 1-2 minutes or until blended. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.14 Kcal (583 kJ) | ||
| Calories from fat | 23.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 4% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 2% | |
| Sodium | 186.49mg | 8% | |
| Potassium | 456.05mg | 10% | |
| Total Carbs | 27.88g | 9% | |
| Sugars | 10.75g | 43% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1.2mg | 7% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100.96 Kcal (423 kJ) | ||
| Calories from fat | 17.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 4% | |
|---|---|---|---|
| Cholesterol | 4.92mg | 2% | |
| Sodium | 135.32mg | 8% | |
| Potassium | 330.93mg | 10% | |
| Total Carbs | 20.23g | 9% | |
| Sugars | 7.8g | 43% | |
| Dietary Fiber | 2.57g | 14% | |
| Protein | 1.65g | 5% | |
| Vitamin C | 1.7mg | 4% | |
| Vitamin A | 0.8mg | 35% | |
| Iron | 0.9mg | 7% | |
| Calcium | 27.4mg | 4% | |
* 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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