Directions:
- Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
- Add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
- Season the purée and spread in the bottom of a greased oven proof dish.
- Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
- Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
- Bake at 180C/350F for 45 mins, the top layer should be just set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 586.51 Kcal (2456 kJ) | ||
| Calories from fat | 196.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.89g | 34% | |
|---|---|---|---|
| Cholesterol | 176.17mg | 59% | |
| Sodium | 12142.26mg | 506% | |
| Potassium | 501.5mg | 11% | |
| Total Carbs | 72.72g | 24% | |
| Sugars | 7.46g | 30% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 12.59g | 25% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.5mg | 8% | |
| Calcium | 253.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 196.86 Kcal (824 kJ) | ||
| Calories from fat | 66.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 34% | |
|---|---|---|---|
| Cholesterol | 59.13mg | 59% | |
| Sodium | 4075.61mg | 506% | |
| Potassium | 168.33mg | 11% | |
| Total Carbs | 24.41g | 24% | |
| Sugars | 2.5g | 30% | |
| Dietary Fiber | 1.21g | 14% | |
| Protein | 4.23g | 25% | |
| Vitamin C | 3.1mg | 16% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.5mg | 8% | |
| Calcium | 85.2mg | 25% | |
* 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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