Estimated Nutrition (whole recipe, rough)
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 |
| Butter | 1 tbsp (14g) | 102 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one-third cupful of turnip
- one-half cupful of celery
- four tablespoonfuls of butter
- four cupfuls of water
- one tablespoonful of butter
- a cupful of carrot
- one-fourth inch pieces
- one-half cupfuls potato
- two min- utes
- one-half table- spoon of finely chopped parsley
- parsley
- salt
Directions
Wash and scrape a small carrot, and cut in quarters length- wise ; cut quarters in thirds lengthwise, and cut strips thus madf in slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare and cut potatoes in small pieces. Wash and scrape celery, and cut in one-fourth inch pieces. After the vegetables have been prepared measure, tak- ing one-third of a cupful of carrot, one-third cupful of turnip, one-half cupful of celery and one and one-half cupfuls potato. Cut half an onion in thin slices. Mix vegetables, except pota- toes, and cook ten minutes in four tablespoonfuls of butter, stirring constantly. Add potatoes, cover, and cook two min- utes ; add four cupfuls of water, bring to the boiling point, and simmer one hour. Beat with a fork or a spoon so as to break vegetables. Add one tablespoonful of butter, one-half table- spoon of finely chopped parsley, season with salt and pep- per.— Mrs. E. Pallett, Williams, Ariz.