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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large covered saucepan, cook cauliflower, carrots, peas, green onion and dillweed in boiling salted water for 10 minutes. Drain, reserving cooking liquid; add water if necessary to measure 2 cups. | 2. In a large dutch oven, melt butter or margarine. Stir in the flour, salt and pepper. Add the reserved cooking liquid from the vegetables, the milk, and cream all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about 1 cup of the hot mixture into the egg yolk; return all to pan. Cook and stir over low heat 2 minutes more. Stir in cooked vegetables, spinach and radishes. Heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower floret	4	cups		-	-	-	-
carrot	2	cups	sliced	104.96	24.5248	2.3808	0.6144
green pea	2	cups	frozen	234.9	41.905	15.718	1.16
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
dill	1	teaspoon	dried	0.0797	0.013000000000000001	0.0064	0.0021
butter	4	tablespoons		342.0	15.714	10.686	28.8
purpose flour	4	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
milk	2	cups		297.68	23.3264	15.372	15.9576
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
egg yolk	2	slightly	beaten	-	-	-	-
spinach	2	cups		66.0	11.7	6.6	0.9
radish	10 -12		sliced	0.0	0.0	0.0	0.0

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