Photo: Cala
Estimated Nutrition (whole recipe, rough)
512
Calories
38g
Protein
16g
Fat
55g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 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
- 2 bunches broccoli stalks removed
- 2 parsnips chopped
- 2 carrots chopped
- 1 large white onion diced
- ¾ pound of mushrooms diced
- 5 cloves garlic minced
- 2 cups white wine
- 1 pint whipping cream
- 1 pint plain yogurt
- 1 tablespoon dried basil
- 2 tablespoons nutmeg
- 1½ tablespoons worcestershire sauce
- 4 ounces freshly grated parmesan cheese
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Directions
1
Put vegetables in large pot and cover with wine and water.
2
Bring to a boil slowly and let simmer until vegetables are soft.
3
Puree with a hand blender then add remaining ingredients stirring constantly to combine.
4
Let simmer for a few minutes before eating.
Recipe sourced from
fandom