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New Potatoes in Blue Cheese Cream

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.6711
Energy (kCal)1143.7396
Carbohydrates (g)11.5219
Total fats (g)120.8585
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. | 2. Place cream and crumbled blue cheese in the top of a double boiler over simmering water. | 3. Stir constantly until cheese has melted, smooth and creamy. Remove from heat. | 4. Butter a 13x9 baking dish. | 5. Cut the potatoes into 1/2 inch wedges and arrange wedges in pan. | 6. Salt and pepper the potatoes lightly. | 7. Pour cream mixture over the potatoes. | 8. Sprinkle rosemary and parsley flakes over potatoes and cream mixture. | 9. Bake potatoes until a golden crust has formed on top and potatoes are tender when pierced with a fork, about 40-45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    blue cheese 4 1/2 ounces crumbled 617.4519 6.0852 1.7477 65.1897
    whipping cream 1 1/2 cups 525.6 5.327999999999999 3.906 55.638000000000005
    new potato 1 1/2 unpeeled - - - -
    parsley flake 1 1/2 1/2 - - - -
    rosemary 3/4 teaspoon 0.6877 0.1087 0.0174 0.0308
    salt - - - -
    pepper - - - -

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



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