Great recipe found online at allrecipes but changes a little for our family.
Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.
Got original recipe online but added more carrots . Can also add nutmeg, cinnamon or honey, if preferred.
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 482 | ||
Calories from Fat: 168 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 223.6mg | 8 % | |
Potassium 1736.1mg | 46 % | |
Total Carbohydrate 78.6g | 23 % | |
Dietary Fiber 21.7g | 87 % | |
Sugars, other 57g | ||
Protein 5.9g | 8 % | |
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: 482
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