Ingredients
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Method
-
Preparation
Peel the parsnip and the potato, slice the parsnip into rounds, dice the potato and finely chop the onion.
5 min -
Softening the onion
Melt the butter in a large saucepan and soften the onion in it over a gentle heat.
3 min -
Adding the vegetables
Add the parsnip and potato to the onion, fry briefly, then pour in the stock and sprinkle over the thyme.
2 min -
Cooking
Simmer the vegetables over a medium heat until the parsnip and potato are completely soft.
20 min -
Blending
Blend the főzelék with a stick blender, then season with the cream, salt and pepper.
3 min -
Serving
Serve warm, sprinkled with parsley, alongside meat as a side dish.
2 min
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 1 300 kcal | 324 kcal |
| Fat | 79 g | 20 g |
| of which saturates | 49 g | 12 g |
| Carbohydrates | 137 g | 34 g |
| Protein | 21 g | 5,3 g |
| Fibre | 22 g | 5,5 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
May contain: celery (depends on the exact product used)
For sensitive digestion: onion, cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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