Guest guest Posted March 13, 2002 Report Share Posted March 13, 2002 ellen? it's restaurants. butter and cream. * Exported from MasterCook * Root Vegetable Puree Recipe By :Jennifer Maloney, exec chef, Cafe Sebastienne, Kansas City, MO Serving Size : 6 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peeled chopped Yukon Gold potatoes 1 cup peeled chopped parsnips 1 cup peeled chopped rutabaga 2 medium turnips -- peeled and chopped 2 cups heavy cream 1/2 pound butter -- softened Salt and pepper -- to taste Place vegetables in large pot. Cover with water and cook until tender. Drain vegetables and press them through potato ricer, or mash them. Stir in cream and butter. Season with salt and pepper. Makes 6 servings. Per serving: 596 calories, 15g carbohydrates, 3g protein, 60g total fat (37g saturated), 191mg cholesterol, 2g fiber, 370mg sodium. Calories from fat: 90%. Description: " parsnips and other root vegetables " Source: " CINDY HOEDEL, food writer, Kansas City Star (2002-Feb) " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 601 Calories; 60g Fat (88.0% calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 192mg Cholesterol; 378mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 12 Fat. Nutr. Assoc. : 0 20144 1292 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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