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Roasted Fennel and Carrots With Pecorino

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.968
Energy (kCal)669.0312
Carbohydrates (g)157.3651
Total fats (g)4.27
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. | 3. Sprinkle with thyme, then cheese. Drizzle with oil. | 4. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. | 5. Sprinkle with fronds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 4 pounds cut 562.4552 132.4491 22.4982 3.6287
    fennel leaf 2 teaspoons chopped - - - -
    carrot 2 peeled cut 104.96 24.5248 2.3808 0.6144
    thyme 2 teaspoons chopped 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    pecorino cheese 1/2 cup grated - - - -
    extra virgin olive oil 1/3 cup - - - -

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



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