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Suggest a better description(From "Greene on Greens" by Bert Greene, Workman Publ., New York, 1984). Preheat the oven to 375F. Cook the parsnips in boiling salted water until just tender, about 5-8 minutes. Drain. cut each parsnip lengthwise into 1/4"-thick slices. Place them in a buttered shallow baking dish in a single layer. Bake 10 minutes. Melt the butter in a small saucepan over low heat. Slowly add the mustard, honey and bourbon. Cook 5 minutes. Brush this sauce evenly over the baked parsnips. Sprinkle with salt and pepper to taste. Place the parsnips under a preheated broiler to lightly brown, about 1 minute. Sprinkle with parsley and serve. Nutritional analysis per serving: 214.3 calories; 10.3 grams total fat; (5.5 grams saturated fat); 1.1 grams protein; 21.1 grams carbohydrates; 24.8 milligrams cholesterol; 314 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 113 | ||
Calories from Fat: 83 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 231.7mg | 8 % | |
Potassium 25.5mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.8g | 1 % | |
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: 113
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