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Pickled Turnip (Lift Makbouse)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.098
Energy (kCal)34.16
Carbohydrates (g)7.8446
Total fats (g)0.122
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch turnips in boiling water and then peel them. | 2. Peel the beetroot. | 3. Wash the turnips and beetroot well and slice into quarters. Place in a large sterile glass jar with the hot pepper. Cover with the pickling solution and seal with an airtight lid. Let set at least 10 days before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    turnip 2 34.16 7.8446 1.0979999999999999 0.122
    beetroot 2 - - - -
    pepper 1 hot - - - -
    jalapeno pickling liquid 5 cups - - - -

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



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