Directions:
- Clean vegetables; trim ends of carrots, beans and peas. In a large pot bring 4 cups water to a boil. Add vegetables and cover. Reduce heat to medium and cook vegetables until tender.
- Meanwhile in a small saucepan bring cream and butter to just below the boiling point. Whisk in flour, and continue to stir until slightly thickened.
- Drain vegetables, reserving 2 cups of cooking liquid. Add to cream mixture, and pour over vegetables. Garnish with chopped fennel (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.52 Kcal (714 kJ) | ||
| Calories from fat | 102.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 18% | |
|---|---|---|---|
| Cholesterol | 35.8mg | 12% | |
| Sodium | 87.04mg | 4% | |
| Potassium | 388.02mg | 8% | |
| Total Carbs | 15.62g | 5% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 28.8mg | 160% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 94.44 Kcal (395 kJ) | ||
| Calories from fat | 56.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 18% | |
|---|---|---|---|
| Cholesterol | 19.83mg | 12% | |
| Sodium | 48.21mg | 4% | |
| Potassium | 214.9mg | 8% | |
| Total Carbs | 8.65g | 5% | |
| Sugars | 2.91g | 21% | |
| Dietary Fiber | 2.32g | 17% | |
| Protein | 1.43g | 5% | |
| Vitamin C | 8.2mg | 25% | |
| Vitamin A | 0.7mg | 43% | |
| Iron | 16mg | 160% | |
| Calcium | 33.8mg | 6% | |
* 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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