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Potato Purée With Hazelnut Oil

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.855
Energy (kCal)673.496
Carbohydrates (g)9.975
Total fats (g)69.52
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine. | 2. Return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light. | 3. Season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    floury potato 750 peeled cut - - - -
    bay leaf 2 - - - -
    salt - - - -
    hazelnut oil 4 tablespoons 480.89599999999996 0.0 0.0 54.4
    chicken stock 1/4 cup 21.6 2.1180000000000003 1.5119999999999998 0.72
    garlic clove 2 chopped - - - -
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4

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



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