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Plantains With Salsa De Ajo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.183
Energy (kCal)961.3877
Carbohydrates (g)2.0089
Total fats (g)108.0481
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel by cutting off ends of plantains and then cutting in half crosswise. Cut away peel with sharp knife. Trim off any remaining peel. Then cut half lenghtwise. | 2. Put in pot with salt and enough water to cover. Simmer 25 minutes or until you can easily pierce with fork and have texture of boiled potatoes. | 3. DRAIN CAREFULLY. Platains are now fragile. Place on serving dishs and pass the salt, pepper and sauce at the table. | 4. Sauce: | 5. Mint: Use the leaves from one small bunch. | 6. Garlic: Mince and crush to paste. | 7. Finely chop mint and oregano [or marjoram] and combine with rest of ingredients. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green plantain 4 - - - -
    salt 2 teaspoons - - - -
    mint - - - -
    mexican oregano 1 teaspoon dried - - - -
    garlic clove 1 - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

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



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