Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories173.2 kcal (9%)
Total Fat5.3 g (8%)
Carbs30.4 g (12%)
Sugars9.4 g (10%)
Protein3.1 g (6%)
Sodium44.5 mg (2%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1.5 lbsparsnips
peeled, cut into 2 1/2 inch lengths, and thick ends halved lengthwise
1.5 Tbspbutter
softened
Optional
Instructions
Step 1
Bring 1 inch water to boil in covered Dutch oven. Arrange parsnips in steamer basket, set in Dutch oven, cover, and cook until easily pierced with a paring knife, about 10 min. Reserve cooking liquid.
Step 2
Puree parsnips in food processor until smooth, about 1 min. Add reserved liquid to achieve desired consistency.
Step 3
Return parsnips to Dutch oven and reheat over med-low. Stir in butter. Season to taste.
Optional
Step 4
While parsnips are cooking, melt butter in 12 in skillet over med heat. Add 3 chopped shallots and cook until golden, 2-3 min.
Step 5
Substitute ¼ cup chicken broth and ¼ cup milk for reserved liquid, plus more milk to desired consistency. Top puree with shallots and serve.
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