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Pommes à L'auvergnate (Auvergne Apples)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.0816
Energy (kCal)130258.2202
Carbohydrates (g)239.1607
Total fats (g)14585.1126
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash apples and carefully remove top. | 2. Scoop out the center of the apple, taking care not to pierce the skin, rub the inside with a lemon wedge to prevent oxidation. | 3. Remove cores and seeds, cut the flesh into cubes, sprinkle with lemon juice. | 4. Clean and slice the endive (keep a few leaves for garnish). | 5. Mix the mustard with the vinegar and oil, salt and pepper throughly. | 6. Mash the blue cheese with a fork. | 7. Mix the diced apples, chopped endive and Roquefort. | 8. Fill apples with this mixture, sprinkle with vinaigrette and garnish with walnuts, celery leaves, and endive leaves. | 9. Serve chilled (at least 1 hr in fridge). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apple 4 260.0 69.05 1.3 0.85
    lemon 1 1.2808 0.4116 0.0486 0.0132
    endive 2 174.42 34.371 12.825 2.052
    roquefort cheese 100 13721.1544 135.2271 38.8388 1448.6591
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049
    cider vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    hazelnut oil 3 tablespoons 360.67199999999997 0.0 0.0 40.8
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    salt pepper - - - -
    walnut 60 115627.2 0.0 0.0 13080.0
    celery leaf 4 - - - -

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



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