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Boerenkool Met Rookworst (Curly Kale with Smoked Sausages)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.8385
Energy (kCal)306.4595
Carbohydrates (g)40.3461
Total fats (g)5.1335
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean the kale, strip off the stalk and vein together. | 2. Chop roughly. | 3. Peel and cube the potatoes. | 4. Cook the kale and bacon together in a little boiling water, salted if necessary, for 10 minutes. | 5. Add the cubed potatoes and the oats. | 6. Prick the sausages, and place them on top of the mixture. | 7. Cover the pan with a lid, and boil the mixture gently until the kale is tender and the potatoes are soft; this takes about 30 minutes. | 8. Remove the sausages and bacon, and mash the potatoes and kale together. | 9. Season as required, with salt, pepper, and nutmeg. | 10. Replace the sausages and bacon, and serve with plenty of mustard. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kale 2 15.68 2.8 1.3696 0.2976
    potato 2 - - - -
    oat 2 ounces crushed 139.4795 37.5461 9.8089 3.9859
    sausage 6 smoked - - - -
    streaky bacon 6 ounces 151.3 0.0 33.66 0.85
    salt - - - -
    pepper - - - -
    nutmeg - - - -

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



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