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Kopfsalat Mit Erbsen

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  Romaine lettuce head 1 Large, coarsely shredded
  Frozen peas 10 Ounce (1 Package)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Water 1 Cup (16 tbs)
  Onion 1 Small, minced
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Combine lettuce, peas, parsley, sugar, salt, and water.
Cook over low heat until peas are just tender.
Drain; reserve vegetables and 1 cup of the liquid.
Saute onion in butter until soft.
Sprinkle onion with flour.
Stir in reserved vegetable liquid.
Blend thoroughly to prevent flour from lumping.
Add lettuce, peas, and parsley.
Season to taste with salt and pepper.
Simmer, covered, until thoroughly heated, 3 to 5 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 701 Calories from Fat 233

% Daily Value*

Total Fat 27 g41%

Saturated Fat 15.8 g79%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2779.4 mg115.8%

Total Carbohydrates 96 g32.1%

Dietary Fiber 21.8 g87.2%

Sugars 33.1 g

Protein 26 g51.8%

Vitamin A 810.7% Vitamin C 251.9%

Calcium 27.6% Iron 57.5%

*Based on a 2000 Calorie diet


Kopfsalat Mit Erbsen Recipe