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Vegetable Potjie (Pottage)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.1546
Energy (kCal)1530.9763
Carbohydrates (g)142.8536
Total fats (g)107.6474
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash first 6 vegetable and cut into chunks - keep seperate and set aside. | 2. Chop onions and garlic - set aside. | 3. Heat dutch oven(cast iron pan). | 4. When pan is hot add oil, as soon as oil is hot add onions and garlic, saute till onions are soft. | 5. When onions are soft add vegetables in layers (in order listed). | 6. Sprinkle the seasonings and herbs on top. | 7. Pour the stock over the vegetables, cover the pot and simmer gently for 1 1/2 hours to 2 hours. | 8. Serve with bread or boiled rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 5 - - - -
    butternut squash 1 - - - -
    carrot 5 147.6 34.488 3.3480000000000003 0.8640000000000001
    corn 2 249.4 54.23 9.482999999999999 3.915
    turnip 1 17.08 3.9223 0.5489999999999999 0.061
    celery 1 stalk 10.24 1.9008 0.4416 0.1088
    onion 3 192.0 44.832 5.28 0.48
    garlic clove 6 - - - -
    oil 1/2 cup 897.9 0.0 0.287 101.96700000000001
    salt 1 teaspoon - - - -
    black pepper - - - -
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    basil 2 teaspoons dried 0.4063 0.0468 0.0556 0.0113
    vegetable stock 1 cup 11.05 2.0553 0.5304 0.1547

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



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