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Carrot and Parsnip Puree
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Parsnips and carrots make a good companion to a main dish of pork chops.
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon extra-virgin olive oil
- 4 medium parsnips, peeled and cut into 1/2-inch dice
- 1 bunch carrots, peeled and cut into 1/4-inch dice
- 1/2 small onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1/2 cup low-sodium canned or homemade chicken stock
- Salt and freshly ground black pepper to taste
- 6 chives
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 81 % Daily Value *
- Total Fat: 7 g 11%
- Saturated Fat: 4 g 18.8%
- Trans Fat: 0 g %
- Cholesterol: 15 mg 5.09%
- Sodium: 40 mg 1.69%
- Calcium: 16 mg 1.64%
- Potassium: 117 mg 3.35%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.88%
- Zinc: 0 mg 0%
- Total Carbohydrate: 3 g %
- Dietary Fiber: 1 g 4%
- Sugar: 2 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 114.38%
- Vitamin C 7.49%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
