Directions:
- Cook carrots and potatoes together until done.
- Drain reserve carrots.
- Mash potatoes with butter, vegatable stock, rice milk and cream cheese.
- Slice each carrot into 4 pieces and fold into potatoe mixture.
- Add tore spinach and fold in.
- Put all into a baking dish that has been lightly buttered.
- Top with parmesan cheese.
- Bake 20-30 minutes until bubbly.
- Serve hot with butter salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.54 Kcal (1338 kJ) | ||
| Calories from fat | 142.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.88g | 24% | |
|---|---|---|---|
| Cholesterol | 46.73mg | 16% | |
| Sodium | 383.51mg | 16% | |
| Potassium | 827.85mg | 18% | |
| Total Carbs | 37.71g | 13% | |
| Sugars | 11.49g | 46% | |
| Dietary Fiber | 7.04g | 28% | |
| Protein | 8.49g | 17% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 1.1mg | 6% | |
| Calcium | 223.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 110.79 Kcal (464 kJ) | ||
| Calories from fat | 49.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 24% | |
|---|---|---|---|
| Cholesterol | 16.2mg | 16% | |
| Sodium | 132.98mg | 16% | |
| Potassium | 287.04mg | 18% | |
| Total Carbs | 13.08g | 13% | |
| Sugars | 3.99g | 46% | |
| Dietary Fiber | 2.44g | 28% | |
| Protein | 2.95g | 17% | |
| Vitamin C | 3.6mg | 17% | |
| Vitamin A | 0.8mg | 81% | |
| Iron | 0.4mg | 6% | |
| Calcium | 77.5mg | 22% | |
* 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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