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Ingredientes
- 8 ounce. uncooked vermicelli
- 2 c. raw vegetables (shredded carrot, cabbage, etc.)
- 1 tbsp. butter
- 2 tbsp. flour (all-purpose)
- 1 c. low fat lowfat milk
Direcciones
- SEASONINGS: Salt, garlic salt, black pepper, basil leaves, thyme, dill seed, bay leaves, parsley leaves or possibly tarragon - use any amount or possibly combination to taste.
- Heat butter in saucepan, stir in flour till blended. Add in lowfat milk gradually, then add in seasonings. Cook and stir till thickened. Place raw vegetables on top of cooked, liquid removed and rinsed vermicelli. Top with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 44 | 13% |
| Total Fat 4.98g | 6% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 106mg | 4% |
| Potassium 474mg | 14% |
| Total Carbs 64.29g | 17% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.7g | 3% |
| Protein 13.82g | 22% |
