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Roasted Carrots and Fennel With Pecorino Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4698
Energy (kCal)743.056
Carbohydrates (g)24.916
Total fats (g)72.6413
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 °F. | 2. Lightly olive oil 13 x 9 x 2-inch glass baking dish. | 3. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. | 4. Sprinkle with thyme, then cheese. | 5. Drizzle with olive oil. | 6. Bake until vegetables are tender and top is golden brown, about 1 and 1/4 hours. | 7. Sprinkle with 2 teaspoons of fonds. | 8. Serves 8. | 9. That's it! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 4 cut - - - -
    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 - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0

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



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