8 Ingredients
  • 1 1/2 pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered if large)
  • 2 tablespoons extra-virgin olive oil
  • freshly ground pepper
  • coarse salt
  • 1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices
  • 1/2 cup celery leaves
  • 1 green apple, such as Granny Smith, cored, halved, and cut into 1/8-inch-thick wedges
  • vinaigrette
Nutrition
149
7% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 19

Fiber

28% 7

Sugars

- 9

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

17% 417

Calcium

6% 63

Magnesium

10% 41

Potassium

12% 564

Iron

6% 1

Zinc

7% 1

Phosphorus

13% 94

Vitamin A

3% 29

Vitamin C

30% 27

Thiamin (B1)

10% 0

Riboflavin (B2)

7% 0

Niacin (B3)

6% 1

Vitamin B6

11% 0

Folate equivalent (total)

23% 93

Folate (food)

- 94

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

17% 3

Vitamin K

100% 120
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