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Auberge Creamed Carrots With Basil and Garlic

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.274
Energy (kCal)186.3794
Carbohydrates (g)43.501
Total fats (g)1.0999
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and slice the carrots on the diagnal - into about 1/2 slices. | 2. Boil gently or steam for about 7-10 minutes, until just softening a bit. | 3. Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum. | 4. Drain and add the creme fraiche, garlic & basil to the carrots in the pan. | 5. Put the lid on again and gently mix around in the pan by shaking it. | 6. Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots! | 7. You can garnish them with a bit more chopped basil OR chopped parsley if you wish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 lb peeled sliced 185.9731 43.4542 4.2184 1.0886
    creme fraiche 2 tablespoons sour - - - -
    garlic granule 1 teaspoon peeled crushed - - - -
    basil 2 teaspoons chopped 0.4063 0.0468 0.0556 0.0113
    salt - - - -

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



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