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Potato and Horseradish Salad With Herbs and Bresaola

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3229
Energy (kCal)5.2977
Carbohydrates (g)1.3044
Total fats (g)0.0865
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the new potatoes in salted water until tender. Drain and allow to cool whilst preparing the rest of the salad. | 2. Pour most of the lemon juice into a large bowl and add a good pinch each of salt and pepper, the celery, parsley and horseradish. | 3. Mix in the creme fraiche or sour cream. | 4. Whilst the potatoes are still warm, cut them in half or quarters and add to the bowl. Season carefully and toss everything together. Add more lemon juice if neeeded to taste. The flavours will improve on standing. | 5. Arrange the bresaola or beef with the potato salad on a plate. Sprinkle over the tarragon and a drizzle of oil and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 1 1/2 scrubbed - - - -
    salt pepper - - - -
    lemon 2 2.5617 0.8233 0.0972 0.0265
    celery heart 1/2 sliced - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    horseradish 2 -3 tablespoons grated 0.0 0.0 0.0 0.0
    creme fraiche 3 tablespoons sour - - - -
    bresaola 24 slices - - - -
    tarragon leaf 2 tablespoons - - - -
    extra virgin olive oil - - - -

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



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