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Harvest Vegetable Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.5911
Energy (kCal)738.0028
Carbohydrates (g)65.5284
Total fats (g)30.089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil and butter together in a large pan. | 2. Stir in the curry powder (if using) and cook for 1 minute. | 3. Add the vegetables, cover and cook for 4 - 5 minutes, shaking the pan occasionally. | 4. Pour on the hot stock, bring to the oil and then simmer for 25 minutes or until very tender. | 5. Leave to cool slightly, then sieve into the fondue pan. | 6. Place the fondue pan over its lighted spirit stove and warm through. | 7. Season to taste with the nutmeg, add salt and pepper to taste. | 8. Stir in the fromage frais and garnish with the chives. | 9. For dipping: offer cubes of bread, sesame seed biscuits or button mushrooms. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    curry powder 1 teaspoon mild 6.5 1.1166 0.2858 0.2802
    carrot 8 ounces chopped 92.9863 21.7271 2.1092 0.5443
    celeriac 8 ounces chopped 95.2543 20.8652 3.4019 0.6804
    swede 8 ounces chopped 201.7333 0.0 44.88 1.1333
    turnip 1 chopped 17.08 3.9223 0.5489999999999999 0.061
    potato 1 chopped - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    stock 1/2 pint - - - -
    nutmeg 1 pinch ground 0.7219 0.0678 0.008 0.0499
    2 tablespoons low fat 201.7333 0.0 44.88 1.1333
    chive 1 tablespoon chopped 0.9 0.1305 0.0981 0.0219
    salt pepper 201.7333 0.0 44.88 1.1333

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



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