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Add a photoServings: 8
Ingredients
- 2 1/2 lb Parsnips
- 2 ounce Butter or possibly bacon fat
- 3 Tbsp. Stock
- 1 x Salt and pepper
- 1 x Healthy pinch nutmeg
Directions
- Peel parsnips, quarter, and remove any woody core. Parboil for 15 min.
- Place in an ovenproof dish. Add in stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 min on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs which of the parsnips.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 143 | |
| Calories from Fat 55 | 38% |
| Total Fat 6.26g | 8% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 71mg | 3% |
| Potassium 457mg | 13% |
| Total Carbs 21.68g | 6% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.79g | 4% |
| Protein 1.57g | 3% |
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