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Sunday Dinner Veggies on a Baking Stone

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.072
Energy (kCal)392.01
Carbohydrates (g)92.7684
Total fats (g)1.6186
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. If you are using a veggie that will discolor (potatoes) put them in a bowl and cover with water. | 2. Heat oven to 375 and allow approx 45- 50 minutes for the veggies to cook. | 3. Put a piece of bakers paper on your room temperature baking stone (set in it's rack). | 4. Place potatoes on the stone and put in the oven. | 5. Next after about 15 minutes put the onions, carrots& parsnips in the oven. | 6. Also put in your garlic (cover the garlic with a clay garlic cooker lid if you have one, if not leave it open). | 7. When you feel they are half done turn the veggies. | 8. Finally 10 minutes before serving put in the mushrooms. | 9. Depending on the size of the veggies and how crisp you like them will determine your exact timing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 peeled cut - - - -
    carrot 4 peeled cooked 100.04 23.3752 2.2692 0.5856
    parsnip 2 peeled cooked cut 199.5 47.8534 3.1919999999999997 0.7979999999999999
    onion 2 peeled cut sprinkled 88.0 20.548000000000002 2.42 0.22
    garlic 1 sprinkled 4.47 0.9918 0.1908 0.015
    mushroom 6 - - - -
    salt pepper - - - -

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



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