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Beetroot & Horseradish Puree

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9054
Energy (kCal)319.96
Carbohydrates (g)18.4283
Total fats (g)27.2535
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large pan and gently cook the onion and garlic for 10 minutes until soft. | 2. Add the beetroot and vinegar to the pan and cook down until sticky. | 3. Take the pan off the heat, then stir in the creme fraiche/sour cream. | 4. Blitz with a hand blender, or tip into a food processor and blitz to a puree. | 5. Stir in the grated horseradish and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 sliced 60.0 14.01 1.65 0.15
    garlic clove 1 sliced - - - -
    beetroot 4 diced - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    creme fraiche 2 tablespoons sour - - - -
    horseradish 1 tablespoon grated 7.2 1.6935 0.177 0.1035

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



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