RNY/WLS Cooking: Asiago Potato Carrot Au Gratin (Purée Stage)

Description

Raw Footage - cooking with one of my oldest and dearest friends Mary Beth! We are crazy...and I've not filmed a proper cooking video, so raw footage was just easier. We doubled this recipe for her family (and didn't use low fat/fat free so that will change the stats! always put YOUR ingredients into myfitnesspal for the most accurate stats)
Show More Raw Footage - cooking with one of my oldest and dearest friends Mary Beth! We are crazy...and I've not filmed a proper cooking video, so raw footage was just easier. We doubled this recipe for her family (and didn't use low fat/fat free so that will change the stats! always put YOUR ingredients into myfitnesspal for the most accurate stats)

Recipe is from the Weightless Surgery Cookbook for Dummies:

2 medium red potatoes, peeled and quartered
2 carrots, peeled and quartered
1 egg
¼ c. grated Asiago, divided
1 tbsp butter
1 tbsp fat-free sour cream
¼ tsp Dijon mustard
½ tsp salt
1/8 tsp cayenne pepper

Place quartered carrots and potatoes into a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes depending on their size. Drain. Preheat the broiler to high. Spray an 8-x-8-inch baking dish with nonstick cooking spray. Put the carrots and potatoes in a food processor (a blender won’t work). Add the egg, 3 tablespoons Asiago cheese, butter, sour cream, mustard, salt, and cayenne and purée until smooth. Spoon the mixture into the baking dish and sprinkle with the remaining 1 tablespoon of Asiago cheese. Broil 3 to 6 minutes or until golden brown.


Serving Size: 3/4 cup
Calories 160
Fat 6g
Carbs 21g
Sugar 3g
Protein 6g
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