Try this Carrot Apple Parsnip recipe, or contribute your own.
Suggest a better descriptionIn a heavy soup pot melt butter. Add chopped onion and one cup of water. Simmer for10 minutes until onions are clear. Add carrots, parnips, apple cider, garlic and salt. Raise temp to bring to a boil stirring constantly. Keep from browning. When mixture is steaming, add water, cider and maple syrup. Simmer uncovered for 1 hour. Cool to room temp, puree vegs and adjust cayanne. Add parsley.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 222 | ||
Calories from Fat: 109 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 210.8mg | 7 % | |
Potassium 791.8mg | 21 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 20.5g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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