Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1370
Calories
43g
Protein
32g
Fat
230g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 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
- 4 medium potatoes, preferably russet
- 1 tablespoon plus 1 teaspoon light olive oil
- 1 medium onion, quartered and thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 1 cup finely chopped broccoli
- 2 tablespoons unbleached white flour
- 1/2 cup low-fat milk, rice milk, or soy milk
- 2 tablespoons minced fresh parsley, optional
- Salt and freshly ground pepper, to taste
- 9-inch prepared good-quality pie crust, preferably whole grain
- 1/2 cup whole-grain bread crumbs
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