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Artichoke and Fennel Caponata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.871
Energy (kCal)648.1264
Carbohydrates (g)133.0421
Total fats (g)14.5717
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender. | 2. Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates. | 3. Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    fennel bulb 1 cup chopped 26.97 6.351 1.0788 0.174
    garlic clove 2 sliced - - - -
    golden raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    white wine vinegar 1/3 cup - - - -
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    lemon 1 1/2 1/2 grated rind 1.9212 0.6174 0.0729 0.0199
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    tomato sauce 1 can - - - -
    artichoke heart 1 package thawed chopped frozen - - - -
    flat leaf parsley 2 tablespoons chopped - - - -

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



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