Photo: K8
Estimated Nutrition (whole recipe, rough)
765
Calories
23g
Protein
14g
Fat
141g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Shiitake | 1/2 cup (73g) | 34 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Chervil | 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 medium onion, peeled, quartered, and broken into large chunks
- 1 large carrot, peeled and halved lengthwise
- 1 fennel bulb, green fronds removed and bulb cut into quarters
- 1 medium turnip, peeled and cut into quarters
- 5 ounces mushrooms, such as crimini or shiitake, trimmed and cut into quarters (about 2 cups total)
- 4 medium tomatoes, cut into quarters and seeded
- 15 sprigs fresh or 2 teaspoons dried thyme
- 3 cups of vegetable broth or water
- 1 tablespoon chopped fresh parsley, chervil, or tarragon (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
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