By: Randi Zennan, Kaelyn, Everham, Delene, Andrew, Suijian Ye, Renee Yerrace, Helen Margetan, Madchen Wilson, Wendy Arrnour
2019 Recipe Contest Winners
Directions
In pot or steam-jacketed kettle, combine vegetables, oil and Italian seasoning. Cook over medium heat 10 to 15 minutes or until tender. OR combine in 6-in. hotel pan and roast at 350° 10 to 15 minutes.
Stir vegetable base into water, then stir into vegetables. Add potatoes, salt and pepper
In bowl, blend cornstarch and evaporated milk. Stir into potato mixture
Heat until thickened.
Nutrition Facts
Calories 138. Total fat 5.455 g. Saturated fat 2.054 g. Cholesterol 11.61 mg. Sodium 354 mg. Potassium 347mg. Carbohydrates 19 g. Fiber 1.27 g. Sugars 13 g. Protein 4.5 g. Iron 1.678 mg. Calcium 154.548 mg. Vitamin A 3404.294 IU. Vitamin C 4.386 mg. 13.39% calories from Saturated fat. Provides 0.5 cup vegetables.
