|Parsnips||2 Pound (conservatively cooked)|
|Chopped parsley||1 Tablespoon|
Prepare the parsnips and cook them as in Parsnips—Conservatively Cooked.
Drain off any liquid left in the pan and reserve it for a soup or gravy.
Mash with a fork or rub through a nylon sieve.
Heat the butter or margarine in a pan and beat in the puree, add the milk, stir over heat until thoroughly hot.
Serve in a hot vegetable dish and sprinkle with chopped parsley.
Serving size: Complete recipe
Calories 907 Calories from Fat 235
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 15.6 g78%
Trans Fat 0 g
Cholesterol 64 mg21.3%
Sodium 114.2 mg4.8%
Total Carbohydrates 166 g55.2%
Dietary Fiber 45 g179.8%
Sugars 45.3 g
Protein 13 g25.1%
Vitamin A 40.1% Vitamin C 290.3%
Calcium 38.8% Iron 35%
*Based on a 2000 Calorie diet