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Suggest a better descriptionwater for 15 minutes. (Unsalted chicken broth makes a nice substitute for the water) Add the diced potato and simmer for 15 more minutes or until vegetables are tender. Preheat oven to 350F Drain the vegetables, reserving the cooking liquid for the next step. Puree the carrots and potatoes in a blender, adding cooking liquid as needed to keep the mixture from getting pasty. Blend in the butter and Parmesan cheese and season with salt. Pour into an ovenproof dish Bake uncovered for 10 minutes. Garnish with chopped parsley just before serving. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 197 | ||
Calories from Fat: 110 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 248.2mg | 9 % | |
Potassium 721.2mg | 19 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 15.2g | ||
Protein 2.5g | 4 % | |
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: 197
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