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Moroccan Carrot Salad With Orange Blossom Water Vegan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5872
Energy (kCal)125.0353
Carbohydrates (g)30.1223
Total fats (g)0.4096
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the carrots and cut them in half and lengthwise. | 2. Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar. | 3. Boil until just tender. Drain. | 4. While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper. | 5. Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors. | 6. Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 1/3 1/3 69.9733 16.3499 1.5872 0.4096
    garlic clove 2 - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    extra virgin olive oil 1 tablespoon - - - -
    orange blossom water 2 teaspoons - - - -
    salt 1/2 teaspoon - - - -
    black pepper - - - -
    flat leaf parsley chopped - - - -
    cilantro chopped - - - -

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



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