Try this Devilled Kidneys on Parsnip Puree recipe, or contribute your own.
Suggest a better descriptionBoil potatoes and parsnips in two separate pans of salted water until cooked through. Drain well. Mash potatoes and parsnips by hand - do not use blender or food processor as this spoils the texture. Add butter, nutmeg and cream and beat well to make a fluffy puree. Check seasoning and adjust if necessary. Skin the kidneys. Slice in half and cut away the central core. Heat the butter in a large frying pan and saute the kidneys for 1 minute each side. Add the wine and wine vinegar and deglaze the pan, scraping up all the meaty juices. Reduce by half. Add the puree, the mustard and the soy and Worcester sauces and stir well to amalgamate, cooking for a further two or three minutes. The kidneys should be just pink. Season and check the flavour. Add a pinch of sugar if necessary and, if you like, a little more Worcester sauce. Serve the kidneys on the parsnip puree with the sauce poured round. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1235g) | ||
Recipe Makes: 1 | ||
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Calories: 1531 | ||
Calories from Fat: 723 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.3g | 107 % | |
Saturated Fat 49.3g | 246 % | |
Monounsaturated Fat 21.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 213.3mg | 66 % | |
Sodium 810.6mg | 28 % | |
Potassium 4211.1mg | 111 % | |
Total Carbohydrate 186.2g | 55 % | |
Dietary Fiber 43.3g | 173 % | |
Sugars, other 142.9g | ||
Protein 16.5g | 24 % | |
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: 1531
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