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Leek and Parsnip Puree

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.1334
Energy (kCal)535.3342
Carbohydrates (g)79.0424
Total fats (g)24.1095
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam or boil the leeks and parsnips together for about 15 minutes, until tender. | 2. Drain well, then place in a food processor or blender. | 3. Add the remaining ingredients to the processor or blender. | 4. Combine them all until really smooth, then check the seasoning. | 5. Transfer to a warmed bowl and garnish with a sprinkling of nutmeg. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 2 sliced - - - -
    parsnip 3 sliced 299.25 71.7801 4.788 1.197
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    cream 3 tablespoons 148.5 2.9925 1.6335 15.606
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    salt pepper - - - -
    nutmeg 1/8 teaspoon grated 1.4438 0.1355 0.0161 0.0999

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



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