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Red Cauliflower and Broccoli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.6417
Energy (kCal)910.0699
Carbohydrates (g)65.5238
Total fats (g)72.9149
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the onion, tomatoes and tomato paste in a small saucepan. | 2. Bring to a boil, lower the heat and simmer for 15 to 20 minutes. | 3. Mix the flour to a paste with a little of the milk. | 4. Stir the paste into the tomato mixture, then gradually add the remaining milk and the water. | 5. Stir constantly until the mixture boils and thickens. | 6. Season to taste with salt and pepper. | 7. Keep the sauce hot. | 8. Steam the cauliflower and broccoli florets, covered in a steamer over boiling water for 5 to 7 minutes, or until just tender. | 9. To serve, turn into a dish; pour the tomato sauce on top and sprinkle with extra pepper if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 64.0 14.944 1.76 0.16
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    wheat flour 3 tablespoons 76.5 16.1932 2.9723 0.5625
    milk 1 1/4 1/4 skim 690.0 16.62 6.87 71.52
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    sea salt - - - -
    pepper ground - - - -
    cauliflower floret 3 cups - - - -
    broccoli floret 3 cups - - - -

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



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