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Ingredients
US|METRIC
10 SERVINGS
- 6 oz. parsnips (peeled weight)
- 2 oz. Parmesan (Parmigiano Reggiano, cut into ¼ inch, 5 mm cubes, see recipe introduction)
- 1 chopped fresh sage (rounded tablespoon)
- 8 oz. self raising flour
- 1 1/2 salt (level teaspoons)
- 2 large eggs (lightly beaten)
- 1 Tbsp. milk
- 1 oz. Parmesan (Parmigiano Reggiano shavings, see recipe introduction)
- 3 whole sage leaves (small)
- flour for dusting (a little extra)
- 1 tsp. olive oil
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium270mg11% |
| Potassium115mg3% |
| Protein7g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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