Directions:
- Cut carrots 1/4 inch slanting slices (approx 4 cups) and break cauliflower into flowerlets. Cook in boiling salted water 10 mins til tender. Plunge into cold water.
- Melt butter, mix in flour and mustard. Cook til bubbly. Remove from heat and add chicken broth and cream.
- Cook, stirring til thickened.
- Gradually add 1 cup of cheese, stirring til melted.
- Combine veggies and sauce in 2 qt casserole. Sprinkle with remaining cheese. Bake 350 15 mins (35 mins if chilled before baking).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.98 Kcal (774 kJ) | ||
| Calories from fat | 102.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 17% | |
|---|---|---|---|
| Cholesterol | 34.59mg | 12% | |
| Sodium | 269.64mg | 11% | |
| Potassium | 471.97mg | 10% | |
| Total Carbs | 13.54g | 5% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 8.07g | 16% | |
| Vitamin C | 41.5mg | 69% | |
| Vitamin A | 0.6mg | 22% | |
| Iron | 0.2mg | 1% | |
| Calcium | 212.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 91.49 Kcal (383 kJ) | ||
| Calories from fat | 50.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 17% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 12% | |
| Sodium | 133.36mg | 11% | |
| Potassium | 233.43mg | 10% | |
| Total Carbs | 6.7g | 5% | |
| Sugars | 2.41g | 20% | |
| Dietary Fiber | 1.79g | 15% | |
| Protein | 3.99g | 16% | |
| Vitamin C | 20.5mg | 69% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 0.1mg | 1% | |
| Calcium | 105.3mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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