Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
675
Calories
38g
Protein
30g
Fat
62g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 0 |
| 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
- 1 12-ounce unpeeled russet potato, well scrubbed, cut into 1-inch cubes
- 1 12-ounce yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes
- 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
- 3 medium parsnips, peeled, cut into 1 1/2-inch pieces
- 1 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons finely chopped fresh sage
- 1 garlic clove, pressed
- 1 4-pound organic chicken
- 1 teaspoon coarse kosher salt
- 8 cups coarsely torn red or green mustard greens
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/4 cup water
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