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Jansson's Temptation (Sweden)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.548
Energy (kCal)576.0
Carbohydrates (g)48.972
Total fats (g)38.7
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F ( 200°C/Gas mark 6). | 2. Peel the potatoes and cut them into thin strips about 4cm (2in.) long. Put them in a bowl of cold water. | 3. Fry the onions in 1oz. (30g) of the butter just until they're soft. | 4. Drain the potatoes in a colander. Put a layer, approximately 1/3 of potatoes into a small, heatproof dish. | 5. Cover the potatoes with a layer of anchovies. Then, cover the anchovies with a layer of the softened onions. | 6. Repeat the layers of potato, anchovies and onion to the top of the dish, finishing with a layer of potato. | 7. Sprinkle on salt and pepper. | 8. Carefully pour the cream (or milk) all over the top and let it sink to the bottom of the dish. | 9. Cut the rest of the butter into small pieces and dot them over the top of the potatoes. | 10. Bake for about 45 minutes. | 11. Garnish with parsley or dill, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 - - - -
    onion 2 chopped 120.0 28.02 3.3 0.3
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    anchovy 2 cans drained - - - -
    salt black pepper - - - -
    double cream 1 cup - - - -
    parsley - - - -
    dill - - - -

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



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