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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (200g) Recipe makes 6 servings The following items or measurements are not included below: 3 tablespoons chicken |
||
| Calories 210 | ||
| Calories from Fat 74 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 5.0g | 24% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 73mg | 3% | |
| Potassium 713mg | 20% | |
| Total Carbohydrate 34.1g | 11% | |
| Dietary Fiber 9.3g | 37% | |
| Sugars 9.1g | ||
| Protein 2.4g | 4% | |
Menus using this recipe:
Ingredients
- 2 1/2 lbs parsnips
- 2 ounces butter or bacon fat
- 3 tablespoons chicken or vegetable stock
- salt and pepper
- 1 pinch nutmeg
Directions
1
Peel parsnips, quarter, and remove any woody core.2
Parboil for 15 minutes.3
Place in an ovenproof dish.4
Add stock and sprinkle with salt, pepper and nutmeg.5
Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
Featured Reviews for This Recipe
From: Chef*Lee
On May 5, 2008
Delicious! I was going to post one like this because this is THE only way to prepare parsnips! I always ate them this way growing up. Nutmeg brings out the woodsy flavor of the parsnips and I like mine buttery and savory better than sweet.
From: Laffer
On Mar 15, 2008
Oops! I ran out. Everyone enjoyd them. I usually used butter and brown sugar and this was a nice change. Thanks for sharing your recipe.
From: Bergy
On Nov 11, 2003
This is similar to the way that I often do parsniups but the bit of nutmeg makes all the difference. Sometimes I add a bit of Soy sauce - just a drizzle over the almost cooked parsnips - it gives them a lovely golden color - I would not do this if I was using nutmeg. Thanks Dancer for a keeper - just that extra touch makes a diffferenc
From: Sackville
On Jan 19, 2006
We liked these. Quite easy to make and with a nice taste. Next time I'd boil them a bit less as ours were a touch on the mushy side but otherwise I'd stick to the recipe.
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