RecipeDB

Cooking in progress....

Spring Vegetable Ragout

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.8158
Energy (kCal)304.8388
Carbohydrates (g)17.128
Total fats (g)8.4582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak leeks in cold water 5 minutes; lift out and drain. Repeat until no grit remains on bottom of bowl. Set aside (I usually skip this step because the leeks I get usually aren't that dirty). | 2. Heat oil in a large skillet over medium-high heat. Add leeks and salt and saute until leeks are tender, about 2 minutes. Stir in asparagus, then water. Simmer covered for 2 minutes. Add snap peas and radishes, cover, and simmer for 2 minutes more. | 3. Stir in mustard until well combined, then swirl in butter and herbs. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 3 halved medium sliced - - - -
    extra virgin olive oil 1 tablespoon 151.3 0.0 33.66 0.85
    kosher salt 1 teaspoon 151.3 0.0 33.66 0.85
    asparagus 12 ounces trimmed cut 68.0388 13.1995 7.4843 0.4082
    water 1 cup 0.0 0.0 0.0 0.0
    sugar snap pea 6 ounces cut 151.3 0.0 33.66 0.85
    dijon mustard 1 teaspoon 151.3 0.0 33.66 0.85
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    herb 1 tablespoon mined - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition