Beetroot Beets With Cream And Mushrooms
|Butter||1 Ounce (2 Tablespoon, 25 Gram)|
|Garlic||1 Clove (5 gm), crushed, minced|
|Mushrooms/Whole button mushrooms||8 Ounce, sliced (3 Good Cups, 225 Gram)|
|Beetroot||1 Pound, cooked and chopped (3 Cups, 450 Gram, Beets)|
|Cream||1⁄4 Pint (2/3 Cup, 150 Milliliter)|
|Grated parmesan cheese||30 Milliliter (2 Tablespoon)|
|Breadcrumbs||30 Milliliter (2 Tablespoon)|
Put the butter in a dish and cook for 1 minute to melt it. Add the garlic and mushrooms, cover with vented cling film (plastic wrap) and cook for 3 - 4 minutes, stirring once.
Mix in the beetroot (beets).
Stir the cream and cheese together and pour over the vegetables.
Sprinkle on the breadcrumbs and cover and cook for 4—5 minutes, until hot through.
Serving size: Complete recipe
Calories 1105 Calories from Fat 346
% Daily Value*
Total Fat 38 g59%
Saturated Fat 24.4 g122.1%
Trans Fat 0 g
Cholesterol 95.8 mg31.9%
Sodium 1252.3 mg52.2%
Total Carbohydrates 162 g54%
Dietary Fiber 15.8 g63.2%
Sugars 78.4 g
Protein 33 g65.9%
Vitamin A 24.1% Vitamin C 47.6%
Calcium 72.7% Iron 34.7%
*Based on a 2000 Calorie diet