Parsnip Vichyssoise - 22.4g Carbs, 3.6g Fiber, 7.6g Sugar
From: www.peakmarket.com
2 large leeks, white parts only
4 large parsnips
3 medium potatoes
1 large clove garlic, minced
1 large onion
2 Tbsp brown sugar (Omitted)
1 tsp ground cardamom (optional)
6 cups chicken stock (low sodium)
2 Tbsp butter, cut into small pieces (unsalted)
4 cups milk
Salt
Pepper
2 green onions, chopped
Clean vegetables; cut in bite size pieces. In large, shallow roasting pan; combine leeks, parsnips, potatoes, garlic and onion. Sprinkle with sugar and cardamom and stir to combine. Pour 2 cups of the stock over the vegetables and dot with butter. Cover tightly with foil and bake at 350 F for 2 hours, stirring occasionally, until vegetables are tender. Transfer vegetables to large saucepan and add remaining stock. Simmer 20 minutes.
Working in small batches, puree vegetables in food processor. Return to pot and add milk. Cook until warmed through (do not boil) and season with salt and pepper. Serve in bowls, garnished with chopped green onions.
For Nutrition From www.caloriecount.about.com: the brown sugar was omitted; unsalted butter and low sodium chicken stock were substituted.
Serves: 12
Serving Size: 321 g (321 g = 11.32oz // 11.32 fl oz = 1.415 cups)
Nutrition per Serving:
143 Calories, 34 Calories from Fat, 3.7g Total Fat, 2.3g Saturated Fat, 12mg Cholesterol, 104mg Sodium, 22.4g Total Carbs, 3.6g Dietary Fiber, 7.6g Sugars, 5.5g Protein
Vitamin A 10% - Vitamin C 33% - Calcium 13% - Iron 6%
Nutrition Grade: A
Good points:
High in potassium
Very high in vitamin C
Bad points:
High in sugar
