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Jerusalem Artichoke Hummus With Rosemary Bruschetta

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.5132
Energy (kCal)1721.2067
Carbohydrates (g)208.4879
Total fats (g)40.6742
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the Jerusalem artichokes in a saucepan of boiling water & cook for approximately 5 minutes or until tender. | 2. Drain & place artichokes in a food processor with the butter & milk & process until smooth. | 3. To make the rosemary brushetta, slice the bread thinly & brush with a little olive oil. | 4. Sprinkle the slices of bread with the rosemary, place under a hot grill / broiler & cook until crisp. | 5. Serve the brushetta with the artichoke hummus. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jerusalem artichoke 11 1/2 ounces scrubbed 289.9917 0.0 64.515 1.6292
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    chickpea 1 1/2 cups cooked canned 1134.0 188.85 61.41 18.12
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    garlic clove 1 peeled crushed 289.9917 0.0 64.515 1.6292
    ciabatta 1 loaf 289.9917 0.0 64.515 1.6292
    olive oil - - - -
    rosemary 6 sprigs - - - -

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



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