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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a large saucepan then add the chopped onions. | 2. cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins. | 3. pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft. | 4. Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	ounces		484.785	22.2746	15.1474	40.824
onion	2		skinned chopped	88.0	20.548000000000002	2.42	0.22
parsnip	4		peeled chopped	-	-	-	-
lemon zest	1	teaspoon	grated	-	-	-	-
ginger	1 1/2	1/2	grated	9.045	1.9337	0.2425	0.1145
chicken stock	1 1/8	1/8		97.2	9.531	6.803999999999999	3.24
lemon	1/2			0.6404	0.2058	0.0243	0.0066
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.