Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
505
Calories
28g
Protein
27g
Fat
38g
Carbs
Counts 12 of 13 ingredients — the other 1 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 3 lb. boneless veal shank or shoulder, cut into 2-inch cubes
- Salt and freshly ground pepper, to taste
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 2 leeks, white and pale green portions, halved, rinsed and thinly sliced
- 1 cup dry white wine
- 2 fresh thyme sprigs
- 1/2 lb. asparagus, tough ends removed and spears coarsely chopped
- 6 oz. button or cremini mushrooms, sliced
- 1/2 lb. frozen peas
- 1/2 cup crème fraîche or sour cream
- 3 Tbs. chopped fresh flat-leaf parsley
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