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Papet Vaudois - (Pork Sausage & Leek Hotpot)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.1544
Energy (kCal)1498.9312
Carbohydrates (g)155.1393
Total fats (g)68.5452
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes. | 2. Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper. | 3. Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes. | 4. Now remove the lid and boil off some of the liquid. | 5. To serve, arrange the vegetables on a warm platter and top with the sausages. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 1/2 1/2 128.25 5.8927 4.0072 10.8
    onion 1 64.0 14.944 1.76 0.16
    garlic clove 1 chopped - - - -
    leek 2 cut 108.58 25.186999999999998 2.67 0.534
    vegetable bouillon 1 ounce 124.1708 18.3932 4.7344 3.9377
    white wine 1 ounce 23.2466 0.7371 0.0198 0.0
    potato 18 ounces cut 392.92400000000004 89.2499 10.460999999999999 0.4593
    salt 1/2 teaspoon - - - -
    pepper 1/2 ground 2.8865 0.7354 0.1195 0.0375
    pork sausage 10 ounces 654.8733 0.0 42.3825 52.6167
    pork sausage 10 ounces smoked 654.8733 0.0 42.3825 52.6167

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



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