| |
| |
| 4 tbsp |
|
unsalted butter |
|
| 2 tbsp |
|
flour |
|
| 2 cups |
|
whole milk |
|
| 6 oz |
|
feta cheese, crumbled |
|
| 2 |
|
scallions, minced |
|
| 1 tbsp |
|
parsley |
|
| 1 dash |
|
kosher salt |
|
| 1 dash |
|
pepper |
|
| 1/4 cup |
|
walnuts, toasted and chopped |
|
|
|
| |
| 1 |
In a 2 quart saucepan over medium heat, melt butter, then stir in flour. Stir the 2 together into a paste. Whisk in the milk to create a béchamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. Fold in the crumbled feta, scallions, and parsley. Season with salt and pepper to taste. |
| 2 |
Finish with the walnuts tossed on top. Serve with traditional fondue dippers (bread, fruits, etc.) |
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| |
| Servings: 12 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
113.58 |
|
| Calories From Fat (72%) |
|
81.64 |
|
| |
|
% Daily Value |
| Total Fat 9.29g |
|
14% |
|
| Saturated Fat 5.15g |
|
26% |
|
| Cholesterol 26.03mg |
|
9% |
|
| Sodium 181.58mg |
|
8% |
|
| Potassium 94.36mg |
|
3% |
|
| Carbohydrates 4.09g |
|
1% |
|
| Dietary Fiber 0.29g |
|
1% |
|
| Sugar 0.07g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 3.81g |
|
|
|
| Protein 3.98g |
|
8% |
|
|
|
| |
| Recipe Type |
| Appetizer, Vegetarian |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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