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Suggest a better descriptionIn a large saucepan, heat the oil over low heat. Add the onions and cook, stirring frequently, for 5 minutes or until softened. Add the garlic and cook for 30 seconds. Add the broccoli, potatoes, nutmeg, and stock and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the broccoli and potatoes are very tender. In a food processor or blender, working in batches if necessary, process the mixture until pureed. Return the puree to the Dutch oven, stir in the milk, salt, and pepper, and set over moderate heat for 4 minutes or just until heated through. Yield: 6 1 1/2-cup servings Recipe By : COOKING LIVE SHOW #CL8740 Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 14:58:57 -0500 From: "Jon and Angele Freeman"
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 161 | ||
Calories from Fat: 53 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 12.1mg | 4 % | |
Sodium 603mg | 21 % | |
Potassium 444.3mg | 12 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 15.5g | ||
Protein 10.4g | 15 % | |
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: 161
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