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Beet and Walnut Puree

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5326
Energy (kCal)2156.6
Carbohydrates (g)20.8586
Total fats (g)232.6312
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    walnut 1 cup 1927.12 0.0 0.0 218.0
    beet 1 cup trimmed boiled roasted peeled cut 58.48 13.0016 2.1896 0.2312
    water 1/4 cup 0.0 0.0 0.0 0.0
    tahini 2 tablespoons 171.0 7.857 5.343 14.4
    lemon juice 1 -2 tablespoon 0.0 0.0 0.0 0.0
    kosher salt - - - -

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



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