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Receta Beef Roulades Stuffed w/ Parsnips and Mushrooms, Creamed Mixed Baby Greens w/ Sharp White Cheddar and Parmesan
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Ingredientes
- 1 pkg. Beef Bottom Round, extra thin about 1 1/4 lbs or 6 slices
- 2 tbsp. worcestershire sauce
- 2 tbsp. sherry
- 2 cloves garlic, pressed or finely minced
- 7 oz. button mushrooms, cleaned and sliced thin
- 1/2 lb. parsnips, peeled and cut into strips, about 2 inches or less
- 3 sprigs fresh thyme
- butcher's twine
- SPST
- olive oil for drizzling
- Creamed Mixed Baby Greens w/ Sharp White Cheddar and Parmesan:
- 2 13 oz. bags mixed baby greens, like chard, spinach and bok choy
- 2 tbsp. butter, plus 2 tsp. olive oil
- 3 cloves garlic, pressed or finely minced
- 2 tbsp. chopped onion
- 3 tbsp. AP flour
- 1 1/2 c. milk
- 1/2 c. Sharp White Cheddar Cheese
- 1/2 c. freshly grated Parmesan Cheese
- Scant grating of fresh nutmeg, optional
- SPST
- olive oil for drizzling
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1539g | |
| Calories 1663 | |
| Calories from Fat 675 | 41% |
| Total Fat 76.42g | 96% |
| Saturated Fat 44.58g | 178% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 3988mg | 166% |
| Potassium 2547mg | 73% |
| Total Carbs 155.85g | 42% |
| Dietary Fiber 46.8g | 156% |
| Sugars 57.95g | 39% |
| Protein 84.31g | 135% |
