Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
407
Calories
13g
Protein
16g
Fat
56g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 lb. parsnips, peeled and sliced 1/8 inch thick
- 1 1/2 lb. sweet potatoes, peeled and sliced 1/8
- inch thick
- 1 1/2 lb. russet potatoes, peeled and sliced 1/8
- inch thick
- 3 1/2 cups heavy cream
- 3 garlic cloves, thinly sliced
- 1 Tbs. minced fresh thyme
- 1/4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground pepper, to taste
- 2 1/2 cups finely grated Parmigiano-Reggiano
- cheese
- Pink salt, to taste
- 1 Tbs. minced fresh flat-leaf parsley
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