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Saffron and Leek Mash

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.8065
Energy (kCal)782.3933
Carbohydrates (g)42.0592
Total fats (g)59.9716
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the potatoes into chunks and boil in salted water until very soft. | 2. Meanwhile, heat half the butter in a small frying pan and add the leek, saffron and a little of the stock. | 3. Stir the leeks, adding more stock as it is absorbed until leeks are soft. A little stock should remain in the pan. | 4. Drain potatoes and roughly mash with the remaining butter. Add leek mixture and mix well. | 5. Warm the milk into the saucepan used for the leeks, blending with any sauce left around the edges of the pan. | 6. Mix milk with potatoes, mashing further until the leeks, saffron colouring and milk are evenly distributed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    floury potato 2 peeled - - - -
    leek 1 sliced - - - -
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    saffron thread 1 pinch - - - -
    butter 4 ounces 646.38 29.6995 20.1965 54.431999999999995
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596

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



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