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Garlic Scapes Hot Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.6355
Energy (kCal)1136.7077
Carbohydrates (g)153.7314
Total fats (g)9.7218
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop garlic scapes, green pepper, red pepper, and summer squash into chunks. | 2. Place in the top part of steamer. | 3. Place potatoes and water to cover in bottom half of steamer. | 4. Cover, place over high heat. | 5. Boil for 20 minutes, or until vegetables are soft and potatoes are cooked. | 6. Cut potatoes in half. | 7. Toss with vegetables, olive oil, sunflower seeds, and salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic scape 1 lb trimmed cut 403.4676 0.0 89.7602 2.2667
    green pepper 1 29.8 6.9136 1.2814 0.2533
    red pepper 1 1.25 0.2753 0.0584 0.0138
    summer squash 1 - - - -
    red potato 2 lbs peeled 635.0301 144.2425 17.1458 1.2701
    extra virgin olive oil 1 tablespoon 403.4676 0.0 89.7602 2.2667
    sunflower seed 1/4 cup raw 67.16 2.3 2.3897 5.9179
    salt pepper 403.4676 0.0 89.7602 2.2667

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



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