Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
694
Calories
18g
Protein
13g
Fat
125g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 10 ounces peas
- 10 ounces carrots
- 3 tablespoons flour
- 3 tablespoons butter
- salt
- sugar
- parsley
- =
Directions
1
Scrape and cut carrots in small pieces; boil with fresh green peas (shelled). Miz butter and flour in saucepan over heat; and vegetable stock. Season with sugar and salt. Add vegetables and warm well. When served, sprinkle with chopped parsley.
Recipe sourced from
fandom