Directions:
- To make the roasted garlic: set oven to 350 degrees.
- Cut off about 1/4-inch off of the top of the garlic bulb and discard.
- Wrap head loosley in foil and place on a small baking pan.
- Roast until garlic is tender (about 1 hour) cool.
- Press bottom of the cooled bulb to squeeze out the pulp.
- Transfer to a bowl and mash with fork.
- Cook the parsnips in a pot of boiling water until very tender (should take about 25 minutes) drain well, reserving 1/2 cup cooking water.
- Return parsnips to the pot; add in whipping cream, butter, nutmeg and mashed garlic (you might want to add in less than the whole bulb, just keep tasting!).
- Beat well with an electric mixer until smooth, thinning out with some of the reserved cooking water if the mixture is too thick.
- Season generously with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.4 Kcal (722 kJ) | ||
| Calories from fat | 86.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.57g | 15% | |
|---|---|---|---|
| Cholesterol | 27.41mg | 9% | |
| Sodium | 15.01mg | 1% | |
| Potassium | 438.05mg | 9% | |
| Total Carbs | 20.95g | 7% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 5.71g | 23% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 19.6mg | 33% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 6% | |
| Calcium | 49.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.97 Kcal (553 kJ) | ||
| Calories from fat | 65.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 15% | |
|---|---|---|---|
| Cholesterol | 20.98mg | 9% | |
| Sodium | 11.49mg | 1% | |
| Potassium | 335.32mg | 9% | |
| Total Carbs | 16.03g | 7% | |
| Sugars | 4.37g | 23% | |
| Dietary Fiber | 4.37g | 23% | |
| Protein | 1.09g | 3% | |
| Vitamin C | 15mg | 33% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 6% | |
| Calcium | 38.1mg | 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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