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Vegetable With Bechamel Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.343
Energy (kCal)319.0
Carbohydrates (g)23.857
Total fats (g)16.4
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 365°F. | 2. Clean and trim vegetables and cut into bite size pieces. | 3. Butter the bottom and sides of a baking dish | 4. Layer the vegetable in the dish with half the cheese. | 5. Pour the bechamel over the vegetable to cover. | 6. Top with remaining cheese and season to taste. | 7. Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    belgian endive 4 heads - - - -
    bechamel sauce 2 cups - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    salt pepper - - - -

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



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