Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
313
Calories
6g
Protein
15g
Fat
46g
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 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Apricot | 1 medium (35g) | 17 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 5 medium white button mushrooms
- 1/2 (10-ounce) box frozen chopped spinach, defrosted
- 3 sprigs fresh rosemary
- 10 ounces large pimiento-stuffed green olives
- Zest of 1 orange
- Zest of 1 small lemon
- 1 (3-pound) veal roast, netted and tied
- Fine sea salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons honey
- 6 tablespoons apricot preserves
- 2 teaspoons imitation mustard
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