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Roasted Fingerlings With Red and Yellow Piperade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6297
Energy (kCal)58.3565
Carbohydrates (g)10.0481
Total fats (g)0.4433
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425*F. | 2. Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet. | 3. Spread all peppers and sliced onion over, sprinkle with salt and pepper, toss to coat. | 4. Roast 10 minutes. | 5. Place halved potatoes and remaining 2 Tbsp olive oil in large bowl. | 6. Sprinkle with salt and pepper, toss to coat. | 7. Arrange potatoes in single layer atop peppers. | 8. Roast until potatoes are tender and beginning to turn golden, about 60 minutes. | 9. Sprinkle chopped parsley and shallots over potatoes and toss to coat. | 10. Roast potatoes 5 minutes longer. | 11. Transfer potatoes to large platter. | 12. Sprinkle with chives, basil, and thyme. | 13. Drizzle with Champagne vinegar and toss to coat. | 14. Season to taste with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/2 cup - - - -
    extra virgin olive oil 2 tablespoons - - - -
    yellow bell pepper 2 seeded cut - - - -
    red bell pepper 2 seeded cut - - - -
    red onion 1 halved - - - -
    fingerling potato 3 halved - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    shallot 1/4 cup chopped 28.8 6.72 1.0 0.04
    chive 1/4 cup chopped 3.6 0.522 0.3924 0.0876
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384
    thyme 1 tablespoon chopped 2.424 0.5868 0.1334 0.0403
    champagne vinegar 1/4 cup - - - -
    salt pepper - - - -

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



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