Little Sunny Kitchen · by Diana★ 5.0 (5)
Parsnip Puree
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 5%
CARBS 24G37% OF CAL
6G FIBER0G ADDED7G INTRINSIC11G OTHER7G TOTAL SUGAR
FAT 17G61% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, sweet, and nutty pureed parsnips enriched with butter, cream, and garlic. A sophisticated side dish that brings sophistication to any plate.
side⚙️ food processor🍲 stockpot🥄 saucepan🌀 blendergluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound (450g) parsnips (peeled and chopped)
- ¼ cup milk (2% (semi-skimmed in the UK))
- ½ cup heavy cream ((double cream in the UK))
- 2 tablespoons unsalted butter
- 2 cloves roasted garlic (optional)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 5%
CARBS 24G37% OF CAL
6G FIBER0G ADDED7G INTRINSIC11G OTHER7G TOTAL SUGAR
FAT 17G61% OF CAL
10G SAT7G 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
- 15m
- Cook
- 15m
- Sodium
- 305mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 608mg
- Calcium
- 89mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.