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Roasted Plantains With Cajeta (Goat Milk Caramel) and Nuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.64
Energy (kCal)1978.68
Carbohydrates (g)234.4244
Total fats (g)125.0452
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450. Cut the ends off each plantain and make a shallow cut through the skin on the inner curved side. Roast on a baking sheet about 20 minutes. They should be softened completely. | 2. Meanwhile, toast the nuts and coconut (if using) in a dry skillet until lightly browned and fragrant. | 3. Warm the cajeta in a small saucepan over low heat or in the microwave. | 4. When the plantains are finished roasting, remove from oven and let cool slightly. Peel and slice, drizzle with cajeta, sprinkle with nuts/coconut, and dig in! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plantain 4 873.52 228.3324 9.308 2.6492
    cajeta mexican caramel sauce 1/2 cup - - - -
    walnut 1/2 cup 963.56 0.0 0.0 109.0
    coconut 1/2 cup shredded 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999

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



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