Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
729
Calories
50g
Protein
30g
Fat
66g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound new potatoes, quartered
- 3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces
- 1/2 pound carrots, cut diagonally into 1 1/2-inch pieces
- 4 teaspoons chopped fresh rosemary, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 3 teaspoons olive oil, divided
- Vegetable oil cooking spray
- 1 pound beef (center-cut eye of round roast), about 3 inches in diameter
- 1 teaspoon finely chopped garlic
- 1/2 cup nonfat plain Greek yogurt
- 2 1/2 tablespoons drained bottled horseradish
- 2 teaspoons white wine vinegar
- 2 tablespoons snipped fresh chives or chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes