Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Parsnips - peeled, quartered

  2. 3 Chicken bouillon cubes

  3. 1 tablespoon 15ml Fresh lemon juice

  4. 4 tablespoons 60ml Unsalted butter - melted

  5. 1/2 cup 118ml Heavy cream - warmed Salt - to taste Freshly-ground black pepper - to taste

  6. 2 tablespoons 30ml Snipped fresh chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice. Simmer for 20 minutes or until very tender; drain. Mash, adding the butter and cream. Season with salt and pepper. Serve immediately, garnished with snipped chives. This recipe yields 8 servings. Nutritional Analysis Per Serving: 221 calories, 29g carbohydrates, 3g protein, 12g fat, 36mg cholesterol.


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