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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

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| 1. In a large stock pot combine potatoes, onion, carrot, celery, chicken bouillon cubes, parsley, water, salt, pepper and butter. Simmer soup until vegetables become tender. | 2. In a separate bowl mix flour, egg, salt and milk. Mix until dough is uniformed and then form into long strips. Cut strips into small pieces. | 3. Once vegetables are tender add knefla pieces and let simmer for 30 minutes. | 4. Add evaporated milk, stir and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6		peeled chopped	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
chicken bouillon	4	cubes		42.72	2.8816	2.6656	2.2208
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
water	5	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
margarine	1/3	cup		540.688	0.6768	0.6768	60.536
purpose flour	2	cups		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811

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