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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. preheat oven to 200C/400°F. | 2. Cook the carrots in boiling water until tender. | 3. Meanwhile melt the butter in a small pan and add the flour, stirring over over a low heat to make a paste or roux. | 4. gradually add the milk stirring constantly then increase the heat and stir until the sauce thickens. If desired add nutmeg, salt and pepper. | 5. drain the carrots and mash or puree. | 6. Whish the egg whites and stir into the sauce. | 7. Stir the sauce into the carrots and mix well. | 8. Pour into an ovenproof dish and bake for 10 minutes. | 9. Top with the cheese and dot the top with butter. Bake for a further ten mins until a crust forms on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	400		chopped	20992.0	4904.96	476.16	122.88
egg white	2			34.32	0.4818	7.194	0.1122
parmesan cheese	25		grated	7400.0	800.0	800.0	100.0
butter	30			2565.0	117.855	80.145	216.0
plain flour	25			-	-	-	-
milk	500			74420.0	5831.6	3843.0	3989.4
nutmeg				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.