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Caribbean Boniato Mash

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)147.0624
Energy (kCal)1154.0889
Carbohydrates (g)17.6291
Total fats (g)54.0477
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the boniato in a large pot with cold salted water to cover and slowly bring t a boil over medium-high heat. Reduce the heat to medium and gently simmer the boniato until very tender, about 10 minutes. | 2. Drain the boniato well and return to the pot. Mash with a potato masher or put through a ricer. Do not use a food processor to mash the boniato or it will taste gummy. | 3. Add the butter and cream and continue mashing to form a creamy puree. Season with nutmeg, salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    boniato 1 1/2 lb peeled cubed 605.2014 0.0 134.6403 3.4
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    nutmeg 1/4 teaspoon grated 2.8875 0.2711 0.0321 0.1997
    salt pepper 605.2014 0.0 134.6403 3.4

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



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