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Sauteed Vegetables With Lemon and Thyme

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.4017
Energy (kCal)4382.51
Carbohydrates (g)216.6495
Total fats (g)360.5532
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in a large frying pan over high heat until foaming. Add the zucchini, squash and peas, and cook, stirring occasionally, for 5 minutes or until vegetables are just tender. | 2. Add the garlic, lemon juice and lemon thyme, and cook, stirring, for 1 minute or until fragrant. Remove from heat. Taste and season with pepper. Place in a large serving bowl and sprinkle with Sea Salt Flakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 50 4275.0 196.425 133.575 360.0
    green zucchini 4 sliced - - - -
    squash 4 halved - - - -
    pea 240 g shelled 100.8 18.12 6.72 0.48
    garlic clove 2 crushed - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    lemon thyme leaf 1 tablespoon - - - -
    peppercorn - - - -
    sea salt flaked - - - -

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



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