Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
375
Calories
6g
Protein
17g
Fat
52g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 russet potatoes, about 2 lb. total, peeled and
- cut into rounds 1/4 inch thick
- 3 parsnips, about 3/4 lb. total, peeled and
- cut into rounds 1/4 inch thick
- 4 Tbs. (1/2 stick) unsalted butter, at room
- temperature
- 2 Tbs. prepared white cream-style horseradish
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/3 cup warmed half-and-half or heavy
- cream, plus more as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes