Photo: Cala
Estimated Nutrition (whole recipe, rough)
416
Calories
20g
Protein
23g
Fat
36g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- ½ ea . cauliflower
- 2 oz (55 g ) butter
- ½ ea. onion , chopped
- ½ ea. carrot , chopped
- ½ stalk celery , chopped
- Bacon , chopped
- White stock
- 2 tbsp tomato purée
- Sage
- Parsley
- Parmesan cheese , grated
- Salt
- Pepper
Directions
1
Blanch the cauliflower, then break into small bunches.
2
Melt the butter in a pot, then add the chopped onion, carrot, celery, and bacon. Fry until softened.
3
Add white stock and boil for a few minutes. Strain the stock to remove the solids.
4
Mix the tomato purée into the stock, then bring to a boil.
5
Mix in the cauliflower, sage, and parsley. Bring to a boil.
6
Mix in grated parmesan and pepper.
7
Serve with additional grated parmesan.
Recipe sourced from
wikibooks