6 Servings
vegetable oil spray
8 ounces mushrooms
2 pounds potatoes
4 tablespoons
margarine
1 cup finely chopped onions
4 tablespoons flour
2 1/2 cups skim
milk, heated
2 tablespoons finely chopped parsley
1/3 cup dry white wine
1/4
teaspoon white pepper
1/2 teaspoon salt
8 ounces broccoli flowerettes
Preheat
oven to 325 F. Lightly spray an 8 x 8 inch baking dish with vegetable oil. Wipe
mushrooms with a clean, damp cloth. Cut into quarters and set aside. Peel potatoes
and cut into cubes. Set aside. Heat margarine in a nonstick skillet over medium
heat. Add onion and mushrooms. Cover and cook 5 minutes. Uncover and cook 5 to 7
minutes to allow any mushroom juices to evaporate. Stir in flour and cook 1 minute.
Whisk in milk, parsley, wine, pepper and 1/4 teaspoon salt. Cook, stirring constantly,
until thickened. Arrange half of the potatoes in prepared dish. Sprinkle with 1/8
teaspoon salt, then cover with half of sauce. Repeat with remainder of potatoes,
salt and sauce. Bake uncovered 1 1/2 hours. Steam broccoli until tender-crisp and
arrange in a border on top of potatoes before serving.
Amount Per Serving
Calories 341 Calories from Fat 84
Percent Total Calories
From:
Fat 25% Protein 12% Carb. 61%
Nutrient Amount per Serving Value
Total Fat 9 g 14%
Saturated Fat 2 g 8%
Cholesterol 2 mg 1%
Sodium 363 mg 15%
Total Carbohydrate 52 g 17%
Dietary Fiber 2 g 9%
Sugars 0 g
Protein 10 g
Vitamin A 24% Vitamin C 105% Calcium 0% Iron 18%
