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Persille Sauce - Parsley Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.7438
Energy (kCal)246.021
Carbohydrates (g)24.1638
Total fats (g)14.7404
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter over low heat. | 2. Stir in the flour, salt, pepper and parsley. | 3. Mix until all the lumps are combined (a whisk works best for this and I remove it from the heat until it is well combined. Then I put it back on the heat). | 4. Allow sauce to thicken and then cook over low heat stirring constantly for about 10 minutes. | 5. Serve with the Frikadeller. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    salt pepper - - - -
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06
    half 1 cup - - - -

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



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