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Correo Electrónico
Ingredientes
- Potato topping
- 1 1/4-1 1/2 pounds russet potatoes, peeled and cut into cubes
- 1/4-1/3 cup lowfat milk or unsweetened/unflavored soy milk, warm
- 3 tablespoons unsalted butter
- 1 egg yolk
- salt and pepper to taste
- Filling
- 2-3 tablespoons olive oil
- 1 cup sliced leeks
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup corn-thawed if frozen
- 1/2 cup mushrooms, quartered
- 1-2 cloves garlic
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons all purpose flour
- 2 cups broth-vegetable or other low fat broth
- 1 cup cooked poultry or meat cut into cubes, omit if this is vegetarian and just add extra veggies
- 1/2 cup broccoli florets
- 1/2 cup cauliflower florets
View Full Recipe at Down Home Desserts
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1731g | |
| Calories 1491 | |
| Calories from Fat 743 | 50% |
| Total Fat 84.06g | 105% |
| Saturated Fat 30.67g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 4586mg | 191% |
| Potassium 3668mg | 105% |
| Total Carbs 168.05g | 45% |
| Dietary Fiber 14.8g | 49% |
| Sugars 21.55g | 14% |
| Protein 26.54g | 42% |
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