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Swedish Potatoes 2

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.3685
Energy (kCal)1422.4197
Carbohydrates (g)132.6108
Total fats (g)93.6765
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat canola oil in pan at medium/high heat. | 2. Add onion, garlic, nutmeg, paprika, and half of the dill. | 3. Wash potatoes and cut into bite sized, uniform pieces. | 4. Stir oil and add potatoes and salt, stir to coat. | 5. Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender. | 6. Mix remaining dill with lemon juice, tofu and tahini. | 7. Spoon potatoes into a serving dish with a slotted spoon and drizzle with walnut oil. | 8. Serve dill sauce with potatoes or pour over them and blend, depending on your tastes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow potato 1 539.4679 106.2616 9.0214 8.3867
    canola oil 3 tablespoons 371.28 0.0 0.0 42.0
    dill leaf 2 tablespoons - - - -
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    nutmeg 1/4 teaspoon grated 2.8875 0.2711 0.0321 0.1997
    onion 1 minced 28.0 6.537999999999999 0.77 0.07
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1 teaspoon - - - -
    tahini 1/4 cup 342.0 15.714 10.686 28.8
    silken tofu 1/4 cup - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    walnut oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6

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



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