Try this Vegetable Gratin recipe, or contribute your own.
Suggest a better descriptionCombine water and bouillon cubes in a Dutch oven; bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until melted. Stir cheese sauce, pimiento, and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Garnish a parsley sprig. Formatted & Busted by RecipeLu
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Serving Size: 1 Serving (1601g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1339 | ||
Calories from Fat: 1076 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 119.6g | 159 % | |
Saturated Fat 40.9g | 204 % | |
Monounsaturated Fat 46.5g | ||
Polyunsanturated Fat 26.5g | ||
Cholesterol 140.3mg | 43 % | |
Sodium 3012.6mg | 104 % | |
Potassium 879.7mg | 23 % | |
Total Carbohydrate 55.9g | 16 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 51.2g | ||
Protein 15.6g | 22 % | |
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: 1339
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