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Ingredients
US|METRIC
4 SERVINGS
- 6 Tbsp. butter
- 2 lb. boneless veal shoulder (cut into 2-inch cubes)
- 1 onion (peeled and quartered)
- 2 carrots (cut into chunks)
- 2 turnips (or parsnips, trimmed, peeled, and cut into chunks)
- salt
- black pepper
- 2 cups chicken stock (preferably homemade)
- 2 bay leaves
- 7 thyme sprigs (fresh)
- 1/4 cup flour
- 2 egg yolks
- 1/2 cup heavy cream
- 1 Tbsp. fresh lemon juice
- fresh parsley leaves (chopped, for garnish, optional)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol390mg130% |
| Sodium760mg32% |
| Potassium1230mg35% |
| Protein51g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A130% |
| Vitamin C40% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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