RecipeDB

Cooking in progress....

Parsnips Roasted With Mace and Brandy

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.7392
Energy (kCal)768.17
Carbohydrates (g)151.8436
Total fats (g)16.5525
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil parsnips for 15 minutes. | 2. cool slightly, then peel and slice. | 3. Heat butter, brandy and mace in a saucepan put in the parsnips and heat through. | 4. allow juices to reduce to a glaze and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsnip 6 trimmed peeled 598.5 143.5602 9.576 2.394
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    brandy 2 tablespoons - - - -
    mace 1 teaspoon ground 8.075 0.8585 0.1141 0.5505

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



    Similar Recipes by Processes Similar Recipes by Category Composition