Mustard-Dill Vegetable Mashed Potato Bowls
Ingredients
- 1 (32-oz) pkg refrigerated mashed potatoes
- 2 (12-oz) pkg frozen mixed vegetables (carrots, green beans, corn, and peas)
- 1 cup grated Parmesan cheese
- 2 Tbsp butter
- 1 onion, chopped
- 1 Tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3 Tbsp Dijon mustard
- ¾ tsp dried dill (or use basil or Italian seasoning)
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook potatoes and vegetables according to package directions. Stir cheese into potatoes.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook 6 to 8 minutes or until lightly browned and tender. Stir in flour; cook 1 minute.
- Reduce heat to medium. Add broth, cream, mustard, dill, salt, and pepper; cook 3 to 5 minutes or until thickened. Add vegetables to skillet, tossing to coat.
- Divide potatoes and vegetable mixture among 6 bowls.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
502
|
502
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 13 | 13 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1212 | 1212 |
| T. Sugs (g) | 11 | 11 |
| A. Sugs (g) | 0 | 0 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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