9 Ingredients
  • 1 cup chopped parsnip (about 4 ounces)
  • 1 (15 1/4-ounce) can whole-kernel corn, drained
  • 1/3 cup all-purpose flour
  • 1/4 cup 2% reduced-fat milk
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon butter, divided
Nutrition
144
7% daily value
6 servings
                                       
                                            balanced, vegetarian
     

Fat

7% 5

Saturated

10% 2

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 19

Fiber

11% 3

Sugars

- 5

Sugars, added

- 2

Protein

10% 5

Cholesterol

23% 68

Sodium

13% 302

Calcium

3% 33

Magnesium

5% 20

Potassium

6% 220

Iron

5% 1

Zinc

4% 1

Phosphorus

14% 97

Vitamin A

6% 51

Vitamin C

8% 5

Thiamin (B1)

6% 0

Riboflavin (B2)

9% 0

Niacin (B3)

6% 1

Vitamin B6

5% 0

Folate equivalent (total)

17% 68

Folate (food)

- 50

Folic acid

- 11

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

7% 6
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