Photo: Sara Cervera
Creamy parsnip & squash bake
7 ingredients
30 min
Serves 8
openrecipes
Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you
Estimated Nutrition (whole recipe, rough)
263
Calories
3g
Protein
17g
Fat
26g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Pumpkin | 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
- 284ml pot and a 142ml pot double cream
- 1 small onion or shallot, finely chopped
- 2 thyme sprigs, 1 stripped of leaves
- butter , for greasing
- 500g parsnips (about 4 large)
- 1⁄2 500g butternut squash (about 1⁄2 a large one)
- 25g Gruyère , grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes