Directions:
- Boil potatoes until tender, drain and mash.
- Blend with milk, parsley, butter and 1/2 tsp.
- Each of salt and pepper.
- Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
- Add bulgur and flour; cook, stirring for 1 minute.
- Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
- Add corn and remaining salt and pepper.
- Spread vegetable mixture in 8 inch glass baking dish.
- Spread potatoes on top and broil for 2 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.01 Kcal (3651 kJ) | ||
| Calories from fat | 65.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 11% | |
|---|---|---|---|
| Cholesterol | 10.38mg | 3% | |
| Sodium | 10168.4mg | 424% | |
| Potassium | 1305.48mg | 28% | |
| Total Carbs | 176.16g | 59% | |
| Sugars | 28.68g | 115% | |
| Dietary Fiber | 14.45g | 58% | |
| Protein | 13.66g | 27% | |
| Vitamin C | 54.4mg | 91% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.6mg | 31% | |
| Calcium | 194.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 125.82 Kcal (527 kJ) | ||
| Calories from fat | 9.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 11% | |
|---|---|---|---|
| Cholesterol | 1.5mg | 3% | |
| Sodium | 1467.16mg | 424% | |
| Potassium | 188.36mg | 28% | |
| Total Carbs | 25.42g | 59% | |
| Sugars | 4.14g | 115% | |
| Dietary Fiber | 2.09g | 58% | |
| Protein | 1.97g | 27% | |
| Vitamin C | 7.9mg | 91% | |
| Iron | 0.8mg | 31% | |
| Calcium | 28.1mg | 19% | |
* 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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