Directions:
- 1- Bring a 2-quart saucepan of water to a boil over high heat.Add potatoes, cover anr retun to a boil. Reduce the heat to low. Simmer until potatoes are tender, adout 10 MINS. Remove potatoes with a slotted spoon and set aside. Repeat the cooking process with the cauliflower, cattots and aspargus, cooking just until crisp tender.
- 2- Preheat the ocen to 350F. Lightly grease a 2- quart casserole with butter.
- 3-Melt the butter in a medium saucepan over MED heat. Stir in the flour until smooth. Grarually stir in milk. Cook, stirring constantly, until thicken. Season to taste with satl & pepper. Add the cheese, stirring until melted.
- 4- Arrange the veggies in the buttered casserole. Pour the sauce over the veggies and sprinkle with the parsley. Bake until heated through, about 15 MINS.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.41 Kcal (1526 kJ) | ||
| Calories from fat | 86.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.63g | 15% | |
|---|---|---|---|
| Cholesterol | 26.66mg | 9% | |
| Sodium | 193.43mg | 8% | |
| Potassium | 1781.41mg | 38% | |
| Total Carbs | 58.89g | 20% | |
| Sugars | 9.76g | 39% | |
| Dietary Fiber | 8.37g | 33% | |
| Protein | 14.74g | 29% | |
| Vitamin C | 73.6mg | 123% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.2mg | 18% | |
| Calcium | 237.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 68.98 Kcal (289 kJ) | ||
| Calories from fat | 16.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 15% | |
|---|---|---|---|
| Cholesterol | 5.05mg | 9% | |
| Sodium | 36.62mg | 8% | |
| Potassium | 337.23mg | 38% | |
| Total Carbs | 11.15g | 20% | |
| Sugars | 1.85g | 39% | |
| Dietary Fiber | 1.58g | 33% | |
| Protein | 2.79g | 29% | |
| Vitamin C | 13.9mg | 123% | |
| Iron | 0.6mg | 18% | |
| Calcium | 45mg | 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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