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9Ingredients
90Minutes
210Calories
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Ingredients
US|METRIC
5 SERVINGS
- 400 grams parsnips (and carrots, peeled and grated)
- 1 Tbsp. oil
- 1 onion (small, finely minced)
- 2 clove (garlics, crushed)
- 1 tsp. rosemary (freshly minced)
- 180 grams chestnuts (cooked, sliced in half. Optional: keep some back for topping)
- 2 eggs (beaten)
- salt
- pepper
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium200mg8% |
| Potassium580mg17% |
| Protein5g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A2% |
| Vitamin C50% |
| Calcium8% |
| 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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Reviews(1)
Alex 4 years ago
I live how sweet this turned out, not only the sweetness of the chestnuts but also the parsnip. I fried the Parsnip till nice and brown then Added carrots. Used way more garlic and used 4 eggs, 400 g each of carrot and Parsnip and 200 g chestnuts. Made terrine for 4. Served with ras El hanut oven baked potatoes with mint.