The Forked Spoon · by Jessica Randhawa★ 4.9 (8)
Creamy Parsnip Puree Recipe
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 10%
CARBS 47G54% OF CAL
13G FIBER0G ADDED12G INTRINSIC22G OTHER12G TOTAL SUGAR
FAT 16G42% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Velvety smooth parsnip puree enriched with butter and cream. An earthy, nutty fall and winter side dish with a silky texture that pairs beautifully with roasted meats.
sideamerican🌀 blender⚙️ food processor🥣 mixergluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds parsnips (peeled and cut into 1-inch pieces)
- 2 tablespoon butter
- ½ teaspoon Ground black pepper
- ½ teaspoon salt (plus more to taste)
- ½ cup heavy cream
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 10%
CARBS 47G54% OF CAL
13G FIBER0G ADDED12G INTRINSIC22G OTHER12G TOTAL SUGAR
FAT 16G42% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 314mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1185mg
- Calcium
- 135mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.