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Tetes De Violon a L'ail (Garlic-Ferns)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.1969
Energy (kCal)587.5425
Carbohydrates (g)71.513
Total fats (g)29.3152
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. | 2. Steam fresh fiddleheads until just tender. | 3. Meanwhile, heat butter in heavy frying pan and sauté garlic and shallots until softened. | 4. Blend in soy sauce, sugar and wine. | 5. Add steamed fiddleheads, turning to coat them well in sauce. | 6. Serve at once. | 7. SERVES 4. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fiddlehead 1 lb - - - -
    shallot 2 chopped 230.4 53.76 8.0 0.32
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    butter 1/4 cup 342.0 15.714 10.686 28.8
    sugar 1 teaspoon granulated 6.6625 1.2502 0.2085 0.10400000000000001
    garlic clove 6 chopped - - - -
    white wine 3 tablespoons - - - -

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



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