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Vanilla Scented Rutabaga - Norway

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.3745
Energy (kCal)696.096
Carbohydrates (g)31.9593
Total fats (g)57.6025
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher. | 2. Cut the vanilla bean in half lengthwise, scrape out the seed and sir into the mashed rutabaga. The rutabaga can be left like this for up to 24 hours. | 3. Just before serving, heat the mashed rutabaga while stirring with a wooden spoon. | 4. Stir in butter and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rutabaga 2 -3 lb diced 0.0 0.0 0.0 0.0
    potato 1 diced - - - -
    vanilla bean 1 12.095999999999998 0.5313 0.0025 0.0025
    butter 1/2 cup 684.0 31.428 21.372 57.6

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



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