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Czech String Bean and Dill Cream Gravy

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.5121
Energy (kCal)816.385
Carbohydrates (g)89.6472
Total fats (g)47.186
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain liquid from green beans into a measuring cup, reserving 1 cup liquid. Pour rest into a pan; bring to a boil. | 2. Into reserved one cup of liquid, making sure it is cool, measure 2 tablespoons flour per cup of liquid. | 3. Add 2 more tablespoons for 1 cup sour cream. You may use sweet cream mixed with 1-1/2 tablespoons vinegar. | 4. Shake or mix flour mixture well until there are no lumps; add to rest of boiling liquid, stirring constantly, until thickened. | 5. Add chopped dill. | 6. Remove from heat and stir in the sour cream to which the flour has been added. | 7. Do not boil after adding sour cream. | 8. Add green beans and cooked new potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green bean 4 cups cooked canned 124.0 27.88 7.32 0.88
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    flour 6 tablespoons 216.855 47.477 3.5254 0.8414
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    new potato 1 cooked - - - -

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



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