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Rouille

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1448
Energy (kCal)1936.26
Carbohydrates (g)5.9508
Total fats (g)216.09
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast the bell peppers whole in the oven; skin, deseed and chop into pieces. | 2. Boil the potato in its skin, rinse and peel. | 3. Pound garlic, chili, saffron and salt in a mortar. | 4. Add the potato and peppers. | 5. Gradually add the olive oil until it is the consistency of a fine puree. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 2 ripe - - - -
    floury potato 1 - - - -
    garlic 6 cloves 26.82 5.9508 1.1448 0.09
    red chili pepper 1 - - - -
    saffron strand 1 pinch - - - -
    salt 1 teaspoon coarse - - - -
    olive oil 1 cup 1909.44 0.0 0.0 216.0

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



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