Prep Time:10 min
Cook Time:15 min
Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes.
In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer.
Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 301 | ||
Calories from Fat: 202 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 35.2mg | 1 % | |
Potassium 497.5mg | 13 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 18.7g | ||
Protein 3.1g | 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: 301
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