RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1195
Energy (kCal)	2.8865
Carbohydrates (g)	0.7354
Total fats (g)	0.0375
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0017
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0021
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0038
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0035
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0564
Copper, Cu (mg)	0.0153
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0137
Total lipid (fat) (g)	0.0375
Vitamin K (phylloquinone) (g)	1.8825
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0580
Folate, total (g)	0.1955
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6.2905
Energy (kcal)	2.8865
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0009
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0074
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	5.2210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0063
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	1.9665
Fatty acids, total saturated 16:0 (g)	0.0061
Carbohydrate, by difference (g)	0.7354
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0162
Tyrosine (g)	0.0056
Potassium, K (mg)	15.2835
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.3105
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0051
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0018
Isoleucine (g)	0.0042
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0131
Water (g)	0.1433
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	3.5650
Sodium, Na (mg)	0.2300
Iron, Fe (mg)	0.1117
Energy (kJ)	12.0750
Ash (g)	0.0516
Caffeine (mg)	0.0000
Glycine (g)	0.0051
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0080
Fatty acids, total polyunsaturated (g)	0.0115
Vitamin E (alpha-tocopherol) (mg)	0.0120
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0033
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0028
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0161
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0012
Folate, food (g)	0.1955
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0085
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.1299
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0160
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	5.0945
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0071
Glutamic acid (g)	0.0162
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0117
Folate, DFE (g)	0.1955
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.2910
Tryptophan (g)	0.0007
Threonine (g)	0.0028
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1467
Protein (g)	0.1195
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0074
Betaine (mg)	0.1024
Phosphorus, P (mg)	1.8170
Tocopherol, gamma (mg)	0.0754

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices. | 2. Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour. | 3. Skin the garlic, and chop them in a food processor or by hand. Chop the parsley. | 4. When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary. | 5. Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes. | 6. Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve. | 7. This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2	1/2		-	-	-	-
goose	3	tablespoons	fat	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cepe mushroom	4			-	-	-	-
garlic clove	4			-	-	-	-
parsley	1	bunch		-	-	-	-

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

Cooking in progress....

Sarlat Potatoes - Pommes De Terre Sarladaises