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Creamed Winter Vegetables Recipe
|Red potatoes||2 Medium|
|Rutabaga/2 medium turnips||1 Small|
|Whipping cream||8 Ounce|
|Dijon style mustard||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1365 Calories from Fat 813
% Daily Value*
Total Fat 92 g141.6%
Saturated Fat 54.1 g270.3%
Trans Fat 0 g
Cholesterol 324 mg
Sodium 980.5 mg40.9%
Total Carbohydrates 103 g34.4%
Dietary Fiber 13.2 g52.7%
Sugars 31.9 g
Protein 11 g21.5%
Vitamin A 418.4% Vitamin C 200.2%
Calcium 31% Iron 21.4%
*Based on a 2000 Calorie diet
Cut an 18x12-inch piece of heavy foil.
Transfer vegetable mixture to center of foil.
Fold up foil around vegetables.
Dot vegetables with margarine.
Blend whipping cream into mustard; stir in salt and pepper.
Pour over vegetables.
Bring up long edges of foil and, leaving a little space for expansion of steam, tightly seal top, then seal each end.
Place foil packet in center of the cooking grill.
Grill 25 to 30 minutes or till vegetables are tender and cream is slightly thickened.
Remove from grill.
Stir vegetables just before serving.