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Vegetable Fondue - Vegan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8989.9513
Energy (kCal)232734.0883
Carbohydrates (g)5528.0249
Total fats (g)20813.0857
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan add the cauliflower and coconut milk and cook over a medium heat until the cauliflower is soft. Add the garlic, nutmeg, white miso, mustard, soy sauce, olive oil, potato flour and salt & pepper. Cook for an additional 5 minutes. Let the sauce cool (about 15 minutes). | 2. Pour the cool fondue sauce into a blender and pureé until smooth. Reheat the sauce to serve. | 3. Steam the carrots, broccoli, asparagus and potatoes until soft. Pour the sauce into a bowl and use the vegetables and bread to dip in it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cauliflower 135 3611.25 717.9165 277.344 40.446
    coconut milk 360 198720.0 4786.56 1978.56 20597.76
    garlic clove 1 crushed 30260.0686 0.0 6732.0153 170.0004
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    white miso 1 teaspoon 30260.0686 0.0 6732.0153 170.0004
    dijon mustard 1/2 teaspoon 30260.0686 0.0 6732.0153 170.0004
    soy sauce 1/4 teaspoon 0.7022 0.0653 0.1079 0.0076
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    potato flour 2 tablespoons 71.4 16.62 1.38 0.068
    salt pepper 30260.0686 0.0 6732.0153 170.0004
    baby carrot 80 g 28.0 6.5920000000000005 0.512 0.10400000000000001
    broccoli floret 45 30260.0686 0.0 6732.0153 170.0004
    asparagus 65 halves - - - -
    fingerling potato 75 30260.0686 0.0 6732.0153 170.0004
    french baguette sliced 30260.0686 0.0 6732.0153 170.0004

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



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