Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
546
Calories
35g
Protein
16g
Fat
68g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 10 fresh flat-leaf parsley sprigs
- 20 peppercorns
- 1 bay leaf
- 5 fresh thyme sprigs
- 3 lb. beef chuck roast, trimmed of excess fat, cut into 6 pieces
- 2 cups beef broth
- 1 yellow onion, quartered
- 3 large carrots, about 3/4 lb. total, peeled and each cut into 4 pieces
- 3 small Yukon Gold potatoes, about 3/4 lb. total, peeled and quartered
- Kosher salt, to taste
- 2 turnips, about 3/4 lb. total, peeled and each cut into 6 wedges
- 8 oz. savoy cabbage leaves, coarsely chopped
- Prepared horseradish for serving
- Dijon mustard for serving
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