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Tomato, Leek and Potato Bake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5443
Energy (kCal)328.951
Carbohydrates (g)46.8611
Total fats (g)15.2491
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F degrees. | 2. Grease a 5 cup shallow ovenproof dish. | 3. Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes. | 4. Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies. | 5. Brush the top layer of potatoes with olive oil. | 6. Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 1/2 1/2 - - - -
    leek 2 sliced 108.58 25.186999999999998 2.67 0.534
    tomato 3 sliced 98.28 21.2394 4.8048 1.092
    rosemary 3 crushed 2.7510000000000003 0.4347 0.0695 0.1231
    garlic clove 1 smashed - - - -
    vegetable stock chicken 1 1/4 cups - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt pepper - - - -

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



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