Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1077
Calories
23g
Protein
37g
Fat
166g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
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
- 6 tablespoons butter, divided
- 3 tablespoons olive oil
- 1 1/4 cups finely chopped onion
- 1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
- 1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
- 1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
- 2 garlic cloves, chopped
- 2 cups vegetable broth
- 2 tablespoons (1 ounce) cream cheese
- 4 tablespoons chopped fresh dill, divided
- 1/2 cup panko (Japanese breadcrumbs)
- Ingredient info: Panko can be found in the Asian foods section of many supermarkets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes