Carrot And Potato Amandine Recipe

Summary

Cooking Time45 MinDifficulty LevelEasy
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Carrots1 Pound, sliced (450 Gram)
 Potatoes1 1⁄4 Pound, peeled (750 Gram)
 Salt To Taste
 Oil1 Tablespoon
 Onion1 Large, sliced
 Garlic1 Clove (5 gm), crushed
 Cheese sauce3⁄4 Pint (450 Milliliter)
 Flaked almonds2 Ounce (50 Gram)
 Mature cheddar cheese3 Ounce, grated (75 Gram)
 Chopped parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2059 Calories from Fat 1000

% Daily Value*

Total Fat 110 g168.8%

Saturated Fat 32.1 g160.3%

Trans Fat 11.9 g

Cholesterol 0 mg

Sodium 3660.9 mg152.5%

Total Carbohydrates 221 g73.7%

Dietary Fiber 37.8 g151.1%

Sugars 54.9 g

Protein 60 g119.8%

Vitamin A 1541.1% Vitamin C 305.1%

Calcium 70.7% Iron 55.6%

*Based on a 2000 Calorie diet

Directions

Cook the carrots and potatoes in boiling salted water for 10 minutes.
Drain and place in a casserole.
Heat the oil in a frying pan and fry the onion and garlic, if used, until softened.
Mix the onion with the carrots and potatoes.
Pour over the cheese sauce.
Combine the almonds and cheese and sprinkle on top.
Bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 45 minutes or until well browned on top.
Sprinkle liberally with parsley and serve with a mixed salad.
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