Sweetbreads with Chestnuts and Parsnips Recipe | Yummly

Sweetbreads with Chestnuts and Parsnips

SAVEUR
20Ingredients
90Minutes
640Calories

Ingredients

US|METRIC
  • 2 1/4 pounds 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 tablespoons 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 tablespoons 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

    640Calories
    Sodium15% DV350mg
    Fat68% DV44g
    Protein12% DV6g
    Carbs17% DV50g
    Fiber44% DV11g
    Calories640Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat24g120%
    Trans Fat
    Cholesterol110mg37%
    Sodium350mg15%
    Potassium1150mg33%
    Protein6g12%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber11g44%
    Sugars14g28%
    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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