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Potato Baskets with Mushroom& Thyme Filling

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.8227
Energy (kCal)709.0635
Carbohydrates (g)75.8576
Total fats (g)25.1226
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Potato basket: mash cooked potato and mix with celery root. | 2. saute onion; drain and add to mashed potato. | 3. add egg, flour, seasoning, and knead into a dough. | 4. form into balls 6 cm (2 1/2 inche) wide. | 5. preheat oven to 350 degrees F. | 6. grease a cookie sheeet and place the"potato balls" on it. | 7. flatten the balls and indent in the centres to form baskets (not in the oven yet!). | 8. Filling: Saute onion in butter, add soy. | 9. add mushroom and sweat it for a few min. | 10. stir in thyme and sage then remove from stove. | 11. fill potato baskets with generous amount of mushroom fillling and sprinkele with parmesan. | 12. bake for 20-30 til baskets are slightly browned and firm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yukon gold potato 4 boiled - - - -
    celery root 1/4 chopped boiled - - - -
    onion 1 minced 64.0 14.944 1.76 0.16
    oil 2 teaspoons 74.752 0.0 0.0239 8.488999999999999
    egg 1 71.5 0.36 6.28 4.755
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    salt - - - -
    pepper - - - -
    mushroom 2 cups sliced - - - -
    onion 1 minced 64.0 14.944 1.76 0.16
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067
    sage 1/4 teaspoon dried - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0

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



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