Directions:
- Sautee onions and carrots in olive oil over medium heat, stirring occasionally.
- When the onions start to become translucent, add the mushrooms and turn the heat up to high, stirring frequently.
- After the mushrooms have started to brown around the edges, add the nutmeg, ginger, salt, and pepper, and mix well.
- Continue sauteeing vegetables until all are cooked but still somewhat firm.
- Put mixture into food processor and puree while adding some of the buttermilk or milk.
- Return puree to the stovetop pan, then mix constantly over low heat while adding in the rest of the buttermilk and milk.
- Continue heating on low until heated through. do not let it boil or the milk will curdle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.55 Kcal (727 kJ) | ||
| Calories from fat | 67.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.49g | 12% | |
|---|---|---|---|
| Cholesterol | 9.48mg | 3% | |
| Sodium | 298.52mg | 12% | |
| Potassium | 682.51mg | 15% | |
| Total Carbs | 19.16g | 6% | |
| Sugars | 12.88g | 52% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 8.02g | 16% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.7mg | 4% | |
| Calcium | 238.1mg | 24% | |
| Amount Per 100 g | |||
| Calories | 57.03 Kcal (239 kJ) | ||
| Calories from fat | 22.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 12% | |
|---|---|---|---|
| Cholesterol | 3.11mg | 3% | |
| Sodium | 98.1mg | 12% | |
| Potassium | 224.28mg | 15% | |
| Total Carbs | 6.3g | 6% | |
| Sugars | 4.23g | 52% | |
| Dietary Fiber | 1g | 12% | |
| Protein | 2.64g | 16% | |
| Vitamin C | 2.9mg | 15% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.2mg | 4% | |
| Calcium | 78.3mg | 24% | |
* 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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