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Description
I like a nice chunky parsnip... you can really savour the sweetness and depth of flavour. Just remember that they don’t take that long to cook, so keep an eye on them.
Ingredients
US|METRIC
8 SERVINGS
- 1 kg parsnips
- 2 Knorr Vegetable Stock Cubes
- 120 grams butter (to give you 70g clarified butter, you can also use goose fat or oil)
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Directions
- 1. Pre-heat your oven to 200°C, 180°C fan oven, Gas Mark 6; put your roasting tin in the oven, so that it pre-heats as well.
- Make your clarified butter: melt the butter in a saucepan and allow to cool. Once the water has evaporated, skim off any solids that float to the surface. Pour the clarified butter into a large bowl, being careful not to include any of the milk solids. This butter can be used to cook at higher temperatures without burning.
- Peel and cut the parsnips into quarters lengthways. The bigger the parsnip the more flavour there is. Remember, they do shrink down considerably!
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium190mg8% |
| Potassium480mg14% |
| Protein2g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium6% |
| Iron8% |
* 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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