Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
1340
Calories
52g
Protein
42g
Fat
185g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Seitan | 100g | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 10 ounces pearl onions (about 2 1/4 cups)
- 9 tablespoon olive oil, divided
- 1 1/2 pounds seitan, sliced 1/4 inch thick and patted dry
- 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and
- 3 garlic cloves, chopped
- 1 pound cremini mushrooms, trimmed and quartered
- 3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
- 3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
- 2 tablespoons thyme leaves
- 1 tablespoon chopped rosemary
- 1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône
- 3 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 3 1/2 cups hot
- 1/2 cup chopped flat-leaf parsley
- 2 1/2 pounds Yukon Gold potatoes
- 3/4 pound celery root, peeled and cut into 1-inch pieces
- 1/2 stick unsalted butter
- 1/2 cup whole milk
- 1/2 cup heavy cream
- Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk
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