Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
281
Calories
6g
Protein
6g
Fat
54g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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 Potatoes
- 8 Parsnips
- 1 Clove garlic, halved
- 1 tsp Thyme
- Salt and pepper
- 2 cup Approx. whipping cream
- =
Directions
1
Peel and thinly slice potatoes and parsnips.
2
Generously butter 13x9 inch casserole dish; rub with garlic.
3
Arrange single layer of potatoes in dish.
4
Sprinkle lightly with a little of the thyme, salt and pepper.
5
Cover with layer of parsnips.
6
Sprinkle with seasonings.
7
Repeat layer with remaining vegetables.
8
Pour in enough cream to come three-quarters up side of dish.
9
Place on baking sheet and bake, covered, in 375°F oven for 30 minutes.
10
Uncover and bake for 30 minutes longer or until top is brown and crusty and potatoes are cooked through.
Recipe sourced from
fandom