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Carrot and Onion Pickle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.748
Energy (kCal)228.222
Carbohydrates (g)53.678
Total fats (g)0.7756
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons. | 2. Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well. | 3. Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 2 peeled 104.96 24.5248 2.3808 0.6144
    white onion 1 sliced 64.0 14.944 1.76 0.16
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    sea salt 2 teaspoons - - - -
    japanese rice wine vinegar 1/2 cup - - - -
    fish sauce 2 teaspoons 4.2 0.4368 0.6072 0.0012

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



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