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Spring Vegetable Soft Polenta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3629.7856
Energy (kCal)49829.3665
Carbohydrates (g)1501.2042
Total fats (g)3253.3625
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, bring the stock to a rolling boil; pour in the polenta in a steady stream, whisking continuously, until thickened; stir in the ricotta and cook over a low heat for 5 minutes, stirring occasionally. | 2. Meanwhile, steam cook the vegetables for 3-4 minutes. | 3. Remove the polenta from the heat and beat in the pesto sauce and seasoning (to taste). | 4. To serve, spoon the polenta onto warmed plates, arrange vegetables over the polenta and garnish with parmesan and parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 850 ml 39.6998 7.3842 1.9056 0.5558
    cooking polenta 175 g 2521.6667 0.0 561.0 14.1667
    ricotta cheese 100 43152.0 753.92 2792.48 3219.04
    pesto sauce 3 -4 tablespoons 0.0 0.0 0.0 0.0
    salt black pepper ground 2521.6667 0.0 561.0 14.1667
    baby corn lengthwise 100 halved 2521.6667 0.0 561.0 14.1667
    baby carrot lengthwise 100 g trimmed halved 2521.6667 0.0 561.0 14.1667
    asparagus spear 100 2521.6667 0.0 561.0 14.1667
    pea 100 4116.0 739.9 274.4 19.6
    parmesan cheese - - - -
    parsley chopped - - - -

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



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