Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
131
Calories
3g
Protein
0g
Fat
31g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 8 oz. carrots, peeled
- 8 oz. parsnips
- 1 tablespoon vegetable broth
- 1 tablespoon parsley, chopped
- salt and pepper to taste
- =
Directions
1
In a saucepan filled with water, simmer carrots and parsnips until they are tender. Drain. In a bowl, combine carrots, parsnips, broth, parsley, salt and pepper. Mash. Serve hot.
Recipe sourced from
fandom