Creamed Parsnips
25 mins (prep 5, cooking 20)
7 ingredients
4 servings
This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.

Categories:  side-dish , food-processor~blender , equipment , low-sodium , low-in... , time-to-make , low-protein , european , <-30-mins , easy , small-appliance , inexpensive , vegetarian , vegetable , english ,
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Serving Size (166.56 g)
Servings 4
Amount per Serving
Calories 235.59 Calories from Fat 153.72
% Daily Value *
Total Fat 17.08g 105.12%
Saturated Fat 10.6g 212.06%
Trans Fat 0.46g %
Cholesterol 49.9mg 66.53%
Sodium 108.86mg 18.14%
Total Carbohydrate 20.8g 27.74%
Dietary Fiber 5.56 g 88.91%
Sugars 5.85 g %
Protein 1.77g 14.18%
Vitamin A 562.61IU% Vitamin C 19.36mg%
Calcium 54.18mg% Iron 0.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salt and pepper