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Teriyaki-Style Parsnips

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.4791
Energy (kCal)513.504
Carbohydrates (g)62.1876
Total fats (g)28.5804
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the parsnips into batons. | 2. Heat the vegetable oil in a frying pan and cook the parsnips until softened, then add the brown sugar and soy sauce. | 3. Pour the sesame oil over the parsnips and sprinkle over the sesame seeds and mix well. | 4. Serve either hot or at room temperature. | 5. The finished parsnips should be slightly crunchy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsnip 2 199.5 47.8534 3.1919999999999997 0.7979999999999999
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    sesame oil 1/2 tablespoon 60.111999999999995 0.0 0.0 6.8
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    sesame seed 1 tablespoon 85.5 3.9285 2.6715 7.2

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



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