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Braised Belgian Endive

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.2396
Energy (kCal)822.708
Carbohydrates (g)112.7641
Total fats (g)30.5972
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add clarified butter to hot pan and brown endive. | 2. Remove endive and reserve. | 3. Saute carrots, celery and onions until soft and add seasonings. | 4. Return endive to pan and add chicken stock. | 5. Fill only halfway up endive. | 6. Bring to boil and reduce heat to a simmer for approximately 25 minutes. Remove endive. | 7. Remove solids from the liquid and puree. | 8. While pureeing add stock in a steady stream to pureed vegetables creating a sauce. Serve and Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons clarified 256.5 11.7855 8.0145 21.6
    endive 4 heads 348.84 68.742 25.65 4.104
    onion 1/2 14.0 3.2689999999999997 0.385 0.035
    celery 2 stalks 20.48 3.8016 0.8832 0.2176
    carrot 1 52.48 12.2624 1.1904 0.3072
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    chicken stock 1 1/2 cups 129.6 12.708 9.072000000000001 4.32
    butter 2 tablespoons 256.5 11.7855 8.0145 21.6

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



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