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Creamed Vegetables

Ingredients
  New potatoes 12 Small, scraped
  Peas 2 Cup (32 tbs)
  Carrots 2 Cup (32 tbs), scraped
  Thin cream 1 1⁄2 Cup (24 tbs)
  Flour 1 1⁄2 Tablespoon
  Butter 1 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Cook potatoes for 8 minutes.
2. Add carrots and cook 5 more minutes.
3. Add peas, and cook 2 minutes. Drain.
4. Mix flour and cream together, and add to vegetables.
5. Bring to a boil, add butter.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1824 Calories from Fat 531

% Daily Value*

Total Fat 60 g91.7%

Saturated Fat 37.1 g185.4%

Trans Fat 0 g

Cholesterol 48.4 mg16.1%

Sodium 5492.1 mg228.8%

Total Carbohydrates 270 g90%

Dietary Fiber 48.9 g195.5%

Sugars 44.2 g

Protein 42 g84.8%

Vitamin A 910.9% Vitamin C 415.5%

Calcium 42.9% Iron 33.8%

*Based on a 2000 Calorie diet

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Creamed Vegetables Recipe