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Taramasalata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.1698
Energy (kCal)1223.0129
Carbohydrates (g)52.2936
Total fats (g)108.9433
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel, wash and quarter potatoes. | 2. Place in boiling water, reduce heat, simmer covered 15 to 20 minutes or until potatoes are tender; drain well. | 3. Allow to cool. | 4. Remove crusts from bread slices, place bread in large bowl with 1 cup warm water, allow to stand 5 minutes. | 5. Place bread in large strainer; press with hand to extract as much water as possible. | 6. Place tarama, potatoes, bread and pepper in electric blender or food processor; blend until smooth, or beat together well. | 7. Gradually blend in combined lemon juice and olive oil; blend until combined and very smooth. | 8. Spoon mixture into serving bowls, cover and refrigerate several hours. | 9. Serve with crisp rolls. | 10. Note: Fresh tarama (smoked cod's roe) is available from Greek delicatessens. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 8 ounces 174.6329 39.6666 4.6493 0.2041
    white bread 6 slices - - - -
    tarama 60 g 53.4 0.0 11.88 0.3
    pepper ground - - - -
    lemon juice 3/4 cup 40.26 12.627 0.6405 0.4392
    olive oil 1/2 cup 954.72 0.0 0.0 108.0

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



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