RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.972
Energy (kCal)	302.5619
Carbohydrates (g)	12.964
Total fats (g)	24.2647
Fatty acids, total saturated 20:0 (g)	0.0212
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2406
Fatty acids, total polyunsaturated 17:1 (g)	0.0292
Fatty acids, total trans-monoenoic (g)	0.4500
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0261
Fatty acids, total saturated 4:0 (g)	0.5124
Fatty acids, total trans (g)	0.5562
Riboflavin (mg)	0.4971
Tocopherol, beta (mg)	0.0000
Lactose (g)	13.6360
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0090
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.4982
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2493
Proline (g)	0.8947
Fatty acids, total polyunsaturated 18:1 t (g)	0.4009
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0531
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.3802
Copper, Cu (mg)	0.0673
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0138
Total lipid (fat) (g)	24.2647
Vitamin K (phylloquinone) (g)	2.1720
Cholesterol (mg)	75.2500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0014
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0549
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.0853
Folate, total (g)	14.1045
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0176
Vitamin A, IU (IU)	1056.9203
Energy (kcal)	302.5619
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2971
Fatty acids, total saturated 14:1 (g)	0.1548
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2322
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0041
Sugars, total (g)	13.6401
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0405
Vitamin C, total ascorbic acid (mg)	0.2741
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5791
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0014
Magnesium, Mg (mg)	27.8016
Fatty acids, total saturated 16:0 (g)	6.2100
Carbohydrate, by difference (g)	12.9640
Vitamin D (IU)	33.2300
Fructose (g)	0.0000
Fluoride, F (g)	1.3500
Aspartic acid (g)	0.7528
Tyrosine (g)	0.4483
Potassium, K (mg)	365.3113
Fatty acids, total saturated 12:0 (g)	0.6609
Vitamin A, RAE (g)	297.1969
Serine (g)	0.5059
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4562
Fatty acids, total trans-polyenoic 22:4 (g)	0.0045
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0041
Fatty acids, total saturated 22:0 (g)	0.0067
Fatty acids, total saturated 14:0 (g)	2.2551
Histidine (g)	0.2615
Isoleucine (g)	0.4634
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0846
Niacin (mg)	0.2478
Water (g)	241.0603
Fatty acids, total saturated 8:0 (g)	0.3558
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0036
Carotene, beta (g)	49.5185
Sodium, Na (mg)	117.0920
Iron, Fe (mg)	0.1224
Energy (kJ)	1267.5595
Ash (g)	1.8765
Caffeine (mg)	0.0000
Glycine (g)	0.1810
Fatty acids, total trans-polyenoic (g)	0.1062
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0009
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8756
Fatty acids, total polyunsaturated (g)	1.1828
Vitamin E (alpha-tocopherol) (mg)	0.5848
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1038
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4570
Vitamin D (D2 + D3) (g)	0.9640
Vitamin D3 (cholecalciferol) (g)	0.9640
Lysine (g)	0.7000
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0184
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1328
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1588
Fatty acids, total trans-polyenoic 18:3i (g)	0.0018
Thiamin (mg)	0.1217
Folate, food (g)	14.1045
Fatty acids, total saturated 20:1 (g)	0.0292
Fatty acids, total monounsaturated (g)	6.0812
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3933
Fatty acids, total polyunsaturated 16:1 t (g)	0.0491
Fatty acids, total polyunsaturated 17:0 (g)	0.0945
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	42.4641
Fatty acids, total polyunsaturated 16:1 c (g)	0.2462
Fatty acids, total saturated (g)	14.9507
Vitamin B-12 (g)	1.1700
Calcium, Ca (mg)	305.6730
Fatty acids, total saturated 10:0 (g)	0.5902
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3021
Glutamic acid (g)	1.9849
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0009
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	292.0500
Leucine (g)	0.8349
Folate, DFE (g)	14.1045
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1044
Fiber, total dietary (g)	0.0286
Tryptophan (g)	0.1273
Threonine (g)	0.3837
Fatty acids, total polyunsaturated 18:1 c (g)	3.1851
Manganese, Mn (mg)	0.0165
Protein (g)	8.9720
Cryptoxanthin, beta (g)	0.0908
Fatty acids, total saturated 18:1 undifferentiated (g)	5.5691
Betaine (mg)	1.4640
Phosphorus, P (mg)	231.3529
Tocopherol, gamma (mg)	0.1087

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Belgian >> Belgian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large saucepan, combine the celery root, potatoes, 1 cup milk, 1 tablespoon salt, and enough cold water to cover the vegetables. Cover partially and cook over medium heat until the potatoes and celery root are tender, about 30 minutes. Drain. | 2. Press the celery root and potatoes through a food mill or potato ricer into a large mixing bowl. Use a wooden spoon to beat in the butter and cream. Beat until the mixture is light and fluffy. Season generously with salt, pepper, and nutmeg. The purée can be kept warm in 150°F over for up to 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery root	1 1/4	1/4	peeled cubed	-	-	-	-
idaho potato	3		peeled cubed	-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
salt	1	tablespoon		-	-	-	-
salt				-	-	-	-
butter	3 -4	tablespoons	unsalted	0.0	0.0	0.0	0.0
heavy cream	3	tablespoons		153.0	1.2329999999999999	1.278	16.236
black pepper			ground	-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499

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

Cooking in progress....

Celery Root and Potato Purée