Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
1006
Calories
58g
Protein
13g
Fat
162g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
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 cup potatoes, peel & dice
- 1/2 cup onion, finely chopped
- 1 cup carrot, grated
- 1 tsp salt, optional
- 1/4 tsp pepper
- 1 tbsp dried parsley, flakes
- 4 tsp chicken bouillon, low sodium
- vegetarian
- 6 cup skim milk
- 1/2 cup flour, all-purpose
- paprika, sprinkle
- =
Directions
1
Recipe by: the mormon diet cookbook preparation time: 1:00 in lg dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon. Add enough water to just cover veggies; cook until veggies are tender, about 15 - 20 min. do not drain. Measure 1 ½ c milk and add flour to milk, stirring with wire whisk. Stir until blended. Simmer for 15 min on low heat and thicken. Garnish with paprika
Recipe sourced from
fandom