Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
1258
Calories
48g
Protein
65g
Fat
125g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- =
- 1 medium size California Avocado (Peeled and Mashed)
- 1 Tbsp flour
- 1 Tbsp butter
- 1 Cup liquid hot milk
- Salt and pepper to taste
- Parmesan cheese or cheddar or mozarella
- Thyme and Parsley
- Breadcrumbs
- One egg (optional)
- =
Directions
1
Prepare a bechamel sauce as usual.
2
Melt butter in a pan and stir in the flour.
3
Pour the hot milk over the mixture till it thickens.
4
Add a beaten egg if you wish.
5
Put in your mashed California Avocado.
6
Put also a cupful of grated cheese and beaten egg.
7
Place in a baking tray.
8
Top with breadcrumbs and grated cheese.
9
Cook in oven for 25 minutes.
10
Can be served cold with toast bread.
11
Can be served with a green salad or tomato chutney.
Recipe sourced from
fandom