Try this Garlicky Baked Vegetables with Spoon Bread Topping recipe, or contribute your own.
Suggest a better description1. Combine butter, garlic, flour, salt, lemon-pepper and rosemary. 2. In a buttered 7 1/2-cup souffle dish or casserole, layer vegetables and seasoned butter; place peas in bottom, then potatoes, onion and tomato slices, spooning part of the seasoned butter over each layer. 3. Cover tightly and bake in preheated 350F. oven 30 minutes. 4. Meanwhile. prepare Spoon Bread Topping. 5. Remove baking dish from oven; uncover and pour topping over. 6. Return to oven and bake 35 minutes longer, or until topping is puffed and nicely browned and point of small knife inserted in center comes out clean. 7. Serve at once from baking dish. *** SPOON BREAD TOPPING *** 1. In heavy saucepan, combine garlic, milk, butter, salt and nutmeg; gradually stir in cornmeal. 2. Bring to a full boil, stirring constantly; boil 1 minute; until thick, then remove from heat. 3. Beat egg yolks lightly. 4. Stir a small amount of hot mixture into yolks, then mix yolks into hot cornmeal. 5. Stir in cheese. 6. Beat egg whites until barely stiff; fold into cornmeal mixture. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 103 | ||
Calories from Fat: 57 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 7.8mg | 2 % | |
Sodium 12mg | 0 % | |
Potassium 76.7mg | 2 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 9.3g | ||
Protein 1.7g | 2 % | |
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: 103
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