Photo: Cala
Estimated Nutrition (whole recipe, rough)
589
Calories
35g
Protein
35g
Fat
33g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound parsnips, peeled and cut into medium-size pieces
- 2 tablespoons olive oil (not extra-virgin)
- 1 1/2 cups (about 1 large) chopped leeks, white and light-green parts only
- 4 sprigs fresh thyme or lemon thyme, divided
- 1/4 cup dry white wine
- 3 cups low-sodium chicken or vegetable stock, divided
- 1/4 cup heavy cream (optional)
- 1 teaspoon kosher or sea salt
- Juice of 1/2 lemon
- 2 tablespoons unsalted butter
- 1/4 pound lump crabmeat
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes