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Boiled Carrot Salad Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)595.5816
Energy (kCal)26258.327
Carbohydrates (g)6133.5993
Total fats (g)153.63
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the carrots and boil in salted water until very soft. | 2. Drain and puree in the blender and add the rest of the ingredients. | 3. Serve cold with a few green or black olives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 500 26240.0 6131.2 595.2 153.6
    salt pepper - - - -
    harissa 1/2 - 1 teaspoon - - - -
    cumin 1 -2 teaspoon 0.0 0.0 0.0 0.0
    cider vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    olive oil 2 -3 tablespoons 0.0 0.0 0.0 0.0
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    ginger 1/4 - 1/2 teaspoon 0.0 0.0 0.0 0.0
    olive - - - -

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



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