Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
1184
Calories
40g
Protein
41g
Fat
160g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Onion | 1 medium (110g) | 44 |
| 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 |
| 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
- 3 pounds boneless goat shoulder, cubed
- 1/2 quart goat’s milk
- 1 pound gold potatoes, sliced 1/2 inch thick
- Salt and pepper
- 1/4 tablespoon extra-virgin olive oil
- 2 1/2 pounds yellow onions, sliced thin
- 1 tablespoon chopped garlic
- 1 small bunch parsley, chopped
- 1 small bunch thyme, chopped
- 1/4 cup white wine
- 3 cups bread crumbs or 2 cups panko
- Capricious cheese or any dry goat cheese you like, grated
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