Lois Robinson
Cook until tender but not mushy. Do not drain. Mash ½ of this mixture:
2 Cups Water
4 Cups Potatoes (peeled and diced)
4 Carrots (peeled and diced)
Saute?:
1 large chopped onion in 4-6 Tablespoons of margarine. Stir in 6 Tablespoons of flour and mix thoroughly.
Stir in:
4 Cups of milk, 4 chicken bullion cubes and ½ teaspoon paprika. Cook until thick like a white sauce. Add vegetable mixture and simmer for 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1555g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1016 | ||
Calories from Fat: 293 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.5g | 43 % | |
Saturated Fat 18.1g | 91 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 96mg | 30 % | |
Sodium 405.7mg | 14 % | |
Potassium 1525.8mg | 40 % | |
Total Carbohydrate 135.5g | 40 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 131.9g | ||
Protein 43.5g | 62 % | |
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: 1016
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