Try this Creamy Baked Parsnips and Potatoes recipe, or contribute your own.
Suggest a better descriptionPrep: 10 min, Cook: 45 min. Preheat oven to 400F. Rub the bottom and sides of a buttered baking dish with garlic. Discard garlic. Arrange half the vegetables in baking dish. Season to taste with salt and white pepper and half the lemon thyme. Add remaining vegetables in baking dish and season again with salt, white pepper and remaining lemon thyme. Pour milk or cream over vegetables. Place half the butter over vegetables. Loosely cover with foil and bake 25 minutes. Melt remaining butter. Combine with breadcrumbs. Discard foil and sprinkle vegetables with breadcrumbs. Bake uncovered 20 minutes or until vegetables are tender and top is golden. Posted to recipelu-digest by molony
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 154 | ||
Calories from Fat: 18 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 277.6mg | 10 % | |
Potassium 86.2mg | 2 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 26.5g | ||
Protein 5.2g | 7 % | |
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: 154
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