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Spinach Puree With Garlic

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8902
Energy (kCal)2929.3683
Carbohydrates (g)9.1762
Total fats (g)326.5072
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch spinach. Drain immediately and squeeze out any excess moisture. | 2. Soak breadcrumbs in the cold water, then squeeze out excess moisture. Discard water. | 3. Bake walnuts for 5-7 minutes, until they are golden. Chop 2 tbsp of the walnuts and reserve for garnish. | 4. Place spinach, breadcrumbs, walnuts, oil, garlic, lemon juice in blender and blend to obtain a smooth paste. Season with salt and pepper. | 5. Spread puree onto plate, sprinkle with chopped walnuts, drizzle with oil and garnish with lemon wedges. | 6. Serve with crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 1 cup washed 33.0 5.85 3.3 0.45
    breadcrumb 1/2 cup - - - -
    cold water 1/2 cup 0.0 0.0 0.0 0.0
    walnut 1 cup 1927.12 0.0 0.0 218.0
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    extra virgin olive oil - - - -
    lemon wedge - - - -
    bread - - - -

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



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