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Buttered Parsnips With Nutmeg Recipe
|Parsnips/8 medium parsnips||12 Small|
|Low sodium chicken stock||3 Cup (48 tbs) (Use Hot)|
|Butter||2 Tablespoon, melted|
|Freshly grated nutmeg||1⁄8 Teaspoon|
Calories 206 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 2.9 g14.6%
Trans Fat 0 g
Cholesterol 10.8 mg
Sodium 137.3 mg5.7%
Total Carbohydrates 37 g12.5%
Dietary Fiber 9.8 g39.3%
Sugars 9.8 g
Protein 5 g9.7%
Vitamin A 2.5% Vitamin C 56.7%
Calcium 7.8% Iron 8%
*Based on a 2000 Calorie diet
Place in a saucepan, add the stock and salt, cover, bring to the boil, reduce heat, and simmer about 15 minutes or until tender but not mushy.
Drain the stock, reserving for another use.
Pour over the butter, sprinkle on the nutmeg and shake the pan to coat all sides of the parsnips.
Serve with the parsnips arranged parallel to each other.