Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 lb Parsnips, peeled and sliced, about 1/3-inch
- Â Â Hick
- 1 tsp Salt
- 2 x To 3 tablesp unsalted butter, cut into bits
- Â Â Salt and freshly grnd white pepper, to
- Â Â Aste
Direcciones
- In a saucepan, combine the parsnips and salt and sufficient water to just coverthem. Bring to a boil and simmer for 20 to 30 min or possibly till tender and two thirds of the water has evaporated. Using a food mill fitted with the fine blade or possibly a food processor, puree the mix and season with salt and freshly grnd white pepper to taste. Set the pan over another containing simmering water, cover and let cook for 20 to 30 min more.
- (The parsnip puree improves in flavor with this additional cooking.)
- Yield: 4 to 6 servings
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 723mg | 21% |
| Total Carbs 34.68g | 9% |
| Dietary Fiber 9.4g | 31% |
| Sugars 9.25g | 6% |
| Protein 2.31g | 4% |
