Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
277
Calories
7g
Protein
1g
Fat
64g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 3 parsnip
- 2 russet potato
- 1/2 onion
- 2 garlic clove
- 1 quart water
- salt
- fresh ground black pepper
- =
Directions
1
Place parsnips, potatoes, onion and garlic in saucepan. Add cold water; cover. Bring to a boil, cook until vegetables are tender (about 20 minutes); drain. Puree with hand-held blender or mash with a potato ricer. Season to taste with salt and pepper.
Recipe sourced from
fandom