Dice the onions and crush the garlic. Melt the butter in a thick based pan. Add the onions, sweat off (without colour) for 2-3 minutes. Add the garlic and then the loveage and stir thoroughly with the coriander, cumin, chilli and garam masala. Add the flour and cook out. Add the parsnips, celery and carrot. Add the stock. Bring up to the boil then simmer until the parsnips are cooked. Add the milk and check the seasoning. Put through a liquidizer and then a sieve, reheat and serve with creme fraiche and roasted salted seeds. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (316g)|
|Recipe Makes: 8|
|Calories from Fat: 58 (40%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16.1mg||5 %|
|Sodium 652.9mg||23 %|
|Potassium 409.6mg||11 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 16.1g|
|Protein 1.7g||2 %|
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: 144
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!