Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
562
Calories
15g
Protein
28g
Fat
68g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 med. potatoes; peeled
- 3 med. carrots; peeled
- 2 med. onions
- 2 tsp. salt
- 3 c boiling water
- 1 3/4 cups of saved water from the cooked vegetables
- 1 2/3 cups of cream or evaporated milk
- 1 dash cayenne
- 1 dash celery salt
Directions
1
Dice potatoes, carrots, and onions, and to pan.
2
Add salt and boiling water. cover and cook gently until tender. (about 15 minutes).
3
Mash the vegetables thoroughly in their liquid.
4
Combine with cream, heat just to scalding.
5
Add cayenne and celery salt, reheat and serve at once.
6
Add a dash of paprika on top of each serving.
Recipe sourced from
fandom