Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parsnip | 1/2 cup (78g) | 55 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Water | 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
- =
- 4 lbs corned-beef round, *
- water
- 6 onions
- 6 carrots
- 6 parsnips
- 3 poatatoes, 4 oz each
- 6 cup cabbage
- =
Directions
Cover meat with cold water in dutch oven; bring to a boil; drain. Add water to cover; again bring to boil; reduce heat to low. Cover. Cook as until meat is nearly tender (about 3 hours). Skimming off as much fat as possible from cooking water; (if you remove meat from broth and refrigerate-or put in freezer, if time short-fat will harden and remove easily 10-15). Add vegetables; cook until vegetables from water; drain and trim from meat. (about 10-15 minutes). Remove vegetables from water; drain and trim fat from meat. Food exchange per serving: 1 starch/bread exchange + 2 vegetables exchanges + 3 lean meats exchanges cal: 300