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Suggest a better descriptionIn a microwave-safe 9-inch square baking dish microwave the butter at high power (100%) for 15 seconds, or until it is melted, stir in the flour, and microwave the roux at high power (100%), stirring it every minute, for 3 minutes. Stir in the onion and microwave the mixture at high power (100%) for 1 minute. Stir in the rutabaga, the cream, and 2 tablespoons water and microwave the mixture at high power (100%) for 5 minutes. Stir in the sweet potato and salt and pepper to taste, microwave the mixture at high power (100%) for 15 to 18 minutes, or until the vegetables are tender, and let the mixture stand, covered, for 5 minutes. Serves 2 with leftovers. Gourmet November 1990
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Serving Size: 1 Serving (921g) | ||
Recipe Makes: 1 servings | ||
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Calories: 496 | ||
Calories from Fat: 398 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.3g | 59 % | |
Saturated Fat 27.5g | 137 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 163mg | 50 % | |
Sodium 198.4mg | 7 % | |
Potassium 264.4mg | 7 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 20.1g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 496
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