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Arugula Walnut Pate With Belgian Endive

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1929
Energy (kCal)1284.59
Carbohydrates (g)26.1081
Total fats (g)132.8732
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a blender, combine arugula, eggs, yogurt, mayonnaise, walnuts, mustard, garlic, lemon pepper, lemon juice and scallions. | 2. Puree until fairly smooth. | 3. On a serving platter, arrange endive leaves like flower petals around the edge of the plate. | 4. Mound pate in the center and use whole leaves as scoops. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    arugula leaf 2 cups - - - -
    hard egg 4 hard-boiled shelled chopped - - - -
    plain yogurt 1/4 cup - - - -
    mayonnaise 1/4 cup 209.38 0.0 0.2146 23.2
    walnut 1/2 cup 963.56 0.0 0.0 109.0
    dijon mustard 1 teaspoon - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    lemon pepper 1/2 teaspoon - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    scallion 3 chopped 96.0 22.02 5.49 0.57
    belgian endive 2 separated - - - -

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



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