Try this Carrot Souffle #1 recipe, or contribute your own.
Suggest a better descriptionMake white sauce from butter, flour & milk. Add seasonings, onion, cheese, carrots & well beaten egg yolks. Cool & fold in stiffly beaten egg whites. Bake in buttered baking dish at 325 until firm in center & brown on top, about 30 minutes. MRS M.H. (ELAINE) MATTHEWS From the
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 300 | ||
Calories from Fat: 204 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 557mg | 171 % | |
Sodium 351.1mg | 12 % | |
Potassium 221.4mg | 6 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.8g | ||
Protein 18.3g | 26 % | |
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: 300
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