Directions:
- Preheat the oven to 375.
- Boil veggies just until tender.
- In a small saucepan, melt butter then add the flour and make a paste. Then add the vegetable broth, milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Once the sauce is as you like it, pour it over the cooked veggie and set aside.
- Boil the potatoes until soft. Drain and mash with sour cream and Parmesan cheese.
- Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional Parmesan cheese on top if desired.
- Bake for 30 to 40 minutes or until lightly golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.98 Kcal (1436 kJ) | ||
| Calories from fat | 97.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.82g | 17% | |
|---|---|---|---|
| Cholesterol | 20.42mg | 7% | |
| Sodium | 696.05mg | 29% | |
| Potassium | 777.77mg | 17% | |
| Total Carbs | 52.24g | 17% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 10.28g | 41% | |
| Protein | 13.76g | 28% | |
| Vitamin C | 18.5mg | 31% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 3.6mg | 20% | |
| Calcium | 293.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 98 Kcal (410 kJ) | ||
| Calories from fat | 27.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 17% | |
|---|---|---|---|
| Cholesterol | 5.83mg | 7% | |
| Sodium | 198.88mg | 29% | |
| Potassium | 222.22mg | 17% | |
| Total Carbs | 14.93g | 17% | |
| Sugars | 1.65g | 23% | |
| Dietary Fiber | 2.94g | 41% | |
| Protein | 3.93g | 28% | |
| Vitamin C | 5.3mg | 31% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 1mg | 20% | |
| Calcium | 84mg | 29% | |
* 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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