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Stampot (Spinazie)- Dutch Potatoes and Spinach

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3875
Energy (kCal)99.3
Carbohydrates (g)6.1065
Total fats (g)7.434
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook potatoes in boiling water, and about 3 minutes before they are done, add the spinach. | 2. When both are cooked, drain water and put the vegetables back in the pot. | 3. Add butter and salt & pepper. | 4. Beat on low (with an electric hand beater) until the mixture is well blended. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 5 potatoes sized peeled cubed - - - -
    spinach 2 cups chopped 13.8 2.178 1.716 0.23399999999999999
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    salt pepper - - - -

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



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