RecipeDB

Cooking in progress....

Green Bean & Jerusalem Artichoke Saute

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.0261
Energy (kCal)811.7826
Carbohydrates (g)55.966
Total fats (g)40.7443
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the green beans for about 5 minutes in boiling salted water; dash them into a bowl of cold water to stop the cooking. | 2. Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening. | 3. At serving time, melt butter (margarine) in a large skillet. | 4. Cut artichokes into thin slices. | 5. Add artichokes and beans to the skillet. | 6. Shake skillet and gently stir the veggies until heated through 5-6 minutes. | 7. Toss with parsley and oregano. | 8. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green bean 1 lb cut cooked 140.6138 31.6154 8.3008 0.9979
    jerusalem artichoke 1/2 lb 201.7338 0.0 44.8801 1.1333
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    parsley 1/4 cup minced 5.4 0.9495 0.4455 0.1185
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214

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



    Similar Recipes by Processes Similar Recipes by Category Composition