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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 lb. veal sweetbreads
- 6 black peppercorns
- 3 carrots (cut crosswise into 1/2″ slices)
- 2 celery (ribs, quartered)
- 2 sprigs flat leaf parsley
- 2 sprigs fresh thyme
- 1 white onion (large, cut into eighths)
- 1 bay leaf
- kosher salt
- ground black pepper
- 2 parsnips (medium, peeled and cut into 1/8″ coins)
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup port (or madeira)
- 1/2 cup chicken stock
- 6 prunes (pitted and quartered)
- 6 chestnuts (roasted and peeled, halved)
- 8 Tbsp. unsalted butter
- 1 bunch escarole (washed and chopped)
- 1/2 cup heavy cream
- 1/3 cup flour (preferably Wondra)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium350mg15% |
| Potassium1150mg33% |
| Protein6g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber11g44% |
| Sugars14g |
| Vitamin A240% |
| Vitamin C50% |
| Calcium15% |
| Iron15% |
* 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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