Directions:
- Heat the oil in a large saucepan. Sauté the carrots, cilantro, and scallions for 2 minutes.
- Add the cauliflower and broccoli and sauté for 4 to 5 minutes, stirring constantly.
- To the vegetables, add 4 cups of milk and the salt and pepper. Bring to a simmer.
- Mix the remaining 1/2 cup milk and the cornstarch together until smooth. Add it to the vegetables to create a smooth sauce.
- Stir the chopped watercress into the sauce and set aside for 2 minutes.
- Spoon the sauce over the pasta and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.34 Kcal (1098 kJ) | ||
| Calories from fat | 63.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 11% | |
|---|---|---|---|
| Cholesterol | 2.76mg | 1% | |
| Sodium | 438.72mg | 18% | |
| Potassium | 619.17mg | 13% | |
| Total Carbs | 39.73g | 13% | |
| Sugars | 9g | 36% | |
| Dietary Fiber | 3.95g | 16% | |
| Protein | 12.15g | 24% | |
| Vitamin C | 72.9mg | 122% | |
| Iron | 0.9mg | 5% | |
| Calcium | 240.2mg | 24% | |
| Amount Per 100 g | |||
| Calories | 67.91 Kcal (284 kJ) | ||
| Calories from fat | 16.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 11% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 1% | |
| Sodium | 113.56mg | 18% | |
| Potassium | 160.27mg | 13% | |
| Total Carbs | 10.28g | 13% | |
| Sugars | 2.33g | 36% | |
| Dietary Fiber | 1.02g | 16% | |
| Protein | 3.14g | 24% | |
| Vitamin C | 18.9mg | 122% | |
| Iron | 0.2mg | 5% | |
| Calcium | 62.2mg | 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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