Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
882
Calories
27g
Protein
29g
Fat
130g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 3 medium carrots, sliced
- 8 ounces green beans, cut into 1-inch pieces
- 1/2 small head cauliflower
- 1 small onion, sliced
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup whipping cream
- 1/4 cup grated cheese
- =
Directions
1
Heat 1 inch salted water to boiling.
2
Add carrots, beans, cauliflower and onion.
3
Heat to boiling, reduce heat.
4
Cover and simmer 12 to 15 minutes.
5
Drain vegetables, reserving 1 cup liquid.
6
Place vegetables in ungreased baking dish .
7
Heat butter over low heat .
8
Blend in flour, salt and pepper.
9
Cook over low heat, stirring until mixture is smooth , remove from heat.
10
Stir in reserved liquid and whipping cram.
11
Heat to boiling, stirring constantly.
12
Boil and stir 1 minute; remove from heat.
13
Pour sauce over vegetables; sprinkle with cheese.
Recipe sourced from
fandom