Photo: Cala
Estimated Nutrition (whole recipe, rough)
936
Calories
24g
Protein
35g
Fat
133g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- olive oil
- 1 knob butter
- 1 large onion, peeled and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 1 thumb-sized piece fresh ginger, peeled and roughly chopped
- 1 tablespoon garam masala
- 6 parsnips, peeled and chopped into chunks
- 500 ml semi-skimmed milk
- 1 litre organic vegetable stock
- sea salt
- freshly ground black pepper
- 1 fresh red chilli, deseeded and finely sliced
- 1 handful fresh coriander leaves, optional
- crusty bread, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes