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Ingredientes
- 1 1/2 lbs. parsnips, peeled and cut into 1 inch pcs
- 2 tbsp. unsalted butter
- 1/2 c. Half and Half
- Healthy pinch of saffron threads, or possibly to taste
- 1 teaspoon fresh lemon juice or possibly to taste
Direcciones
- Cook parsnips covered with water 8-10 min. Drain and puree in processor. Stir in butter, cream, saffron and lemon juice. Add in salt and pepper. Makes 2 1/2 c. and can be done a day ahead.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 2 servings | |
| Calories 398 | |
| Calories from Fat 170 | 43% |
| Total Fat 19.34g | 24% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 55mg | 2% |
| Potassium 1170mg | 33% |
| Total Carbs 54.85g | 15% |
| Dietary Fiber 14.2g | 47% |
| Sugars 14.05g | 9% |
| Protein 5.39g | 9% |
