Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
684
Calories
31g
Protein
29g
Fat
76g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Apple Cider | 1 medium (182g) | 95 |
| Parsnip | 1/2 cup (78g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 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 |
| Salt | 1 tsp (6g) | 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 boneless pork shoulder, about 5 lb.
- 10 garlic cloves, sliced 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 1 Tbs. finely chopped fresh thyme
- 2 tsp. finely chopped fresh rosemary
- 5 Tbs. finely chopped fresh flat-leaf parsley
- 2 Tbs. olive oil
- 1/2 cup white wine
- 3/4 lb. parsnips, peeled and cut into 2-inch pieces
- 1 lb. turnips, peeled and quartered
- 1 1/2 lb. Granny Smith apples, cored and cut into eighths
- 2 cups apple cider
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes