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Vegetarian Pan Haggerty

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.6094
Energy (kCal)920.5178
Carbohydrates (g)155.3129
Total fats (g)28.6623
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven. | 2. Sauté the onions until cooked down and just starting to go golden. | 3. Scoop out onions and set aside. | 4. In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top. | 5. Add the stock to the pan and cook on a medium high heat and covered for 15 minutes. | 6. Take the cover off, reduce the heat and cook uncovered for 10 minutes until most – but not all – of the liquid has reduced. | 7. Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown. | 8. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 7 ounces sliced 79.3786 18.5349 2.1829 0.1984
    potato 19 ounces peeled sliced 414.7531 94.2082 11.0421 0.4848
    carrot 10 1/2 ounces peeled sliced 122.0446 28.5168 2.7683 0.7144
    butternut squash 2 ounces peeled sliced 25.5145 6.6281 0.5670000000000001 0.0567
    vegetarian chicken stock 1 1/2 1/2 - - - -
    cheddar cheese 3 1/2 1/2 shredded - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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