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Ingredients
US|METRIC
2 SERVINGS
- 1 tsp. carrots
- 1/2 lb. carrots
- 1 onion (small to medium sized, peeled and ends trimmed and cut in half lengthwise and each half cut into thirds or fourths, depending on size.)
- 1 Tbsp. olive oil
- 4 sprigs fresh thyme
- 1 Tbsp. butter (or truffle butter if you have it)
- 1 Tbsp. all-purpose flour
- 1/3 cup milk
- 4 Tbsp. chicken stock (or to keep vegetarian, use vegetable stock)
- 2 oz. fontina cheese (shredded)
- pepper
- salt
- 1 fresh lemon juice (squeeze, maybe two teaspoons)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium650mg27% |
| Potassium560mg16% |
| Protein10g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A320% |
| Vitamin C35% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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