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Foil-Steamed Spring Veggies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.7339
Energy (kCal)452.1052
Carbohydrates (g)40.8631
Total fats (g)9.051
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot of boiling water, blanch pearl onions for 2 minutes, drain. | 2. Cut off root end and gently squeeze to remove skin. | 3. In another large pot of boiling water, blanch carrots for 2 minutes, drain and rinse under cold running water, drain again. | 4. Snap tough ends from asparagus. | 5. On large piece of heavy duty foil, arrange veggies in a single layer. | 6. Sprinkle with water, dot with butter and add bay leaf, salt and pepper. | 7. Fold foil over veggies and seal. | 8. Bake in 375 oven for 20 to 30 minutes or until veggies are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white pearl onion 1/2 lb 201.7338 0.0 44.8801 1.1333
    baby carrot 3/4 lb 119.0681 28.031999999999996 2.1772 0.4423
    asparagus 1/2 45.3593 8.7997 4.9895 0.2722
    water 2 tablespoons 0.0 0.0 0.0 0.0
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    bay leaf 1 - - - -
    salt 1/2 teaspoon - - - -
    white pepper 1 pinch 0.444 0.1029 0.0156 0.0032

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



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