Photo: K8
Estimated Nutrition (whole recipe, rough)
684
Calories
47g
Protein
37g
Fat
39g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 4 oxtails, thawed
- Kosher salt and cracked black pepper
- 4 tablespoons canola oil
- 1 large yellow onion, peeled and chopped
- 3 stalks celery, roughly chopped
- 1 large carrot, peeled, quartered lengthwise, and roughly chopped
- 5 cloves garlic, smashed and peeled
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 cups full-bodied red wine
- 1 quart chicken stock
- 16 ounces uncooked
- gluten-free fettuccine
- 1 large parsnip, peeled
- 3 tablespoons extra-virgin olive oil
- 2 cups quartered button mushrooms
- 5 large shallots, peeled and quartered
- 2 teaspoons finely chopped fresh rosemary
- 1 tablespoon butter
- Parmesan cheese, 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 epicurious ·
Recipe sourced from
openrecipes