Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
677
Calories
22g
Protein
3g
Fat
143g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Grapefruit Juice | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 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
- =
- 2 cup carrot
- 2 cup celery
- 1 cup broccoli
- 1 cup green beans
- 1 large onion
- 1/2 tsp salt
- 1 3/4 cup grapefruit juice
- 1 cup broccoli flowerettes
- 4 tsp cornstarch
- soy sauce
- =
Directions
1
In large saucepan, combine carrots, celery, broccoli stems, green beans, onion, salt and 1 cup grapefruit juice; bring to a boil. Cover; simmer 8 minutes. Add broccoli flowerets. Cover. Cook 5 minutes or until vegetables are crisp-tender. Blend cornstarch with remaining ¾ cup grapefruit juice; pour over vegetables; bring to a boil, stirring constantly, until thickened. Serve at once with soy sauce, if desired.
Recipe sourced from
fandom