Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
144
Calories
6g
Protein
1g
Fat
27g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 10 pounds veal bones, cut from the leg
- 6 celery ribs, chopped
- 3 carrots, chopped
- 3 medium yellow onions, chopped
- 6 garlic cloves, crushed
- Handful of mushroom stems (optional)
- 1 bunch of parsley (leaves and stems)
- 4 bay leaves
- 2 cups dry red wine (such as Cabernet or Burgundy)
- 1/4 cup tomato paste
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