Ingredients For Beef Roast With Quince Glaze Parsnips And Carrots Recipe
Olive Oil Spray
700 piece G beef scotch fillet
4 Parsnips, peeled, quartered lengthways
1 bunch Baby carrots, ends trimmed, peeled
100 gram Quince paste
125 milliliter Massel beef stock
60 milliliter Red wine
1 tablespoon Wholegrain mustard
Nutrition value
246
calories per serving
5 g Fat9 g Protein37 g Carbs10 g FiberOther
Current Totals
5 g Fat
9 g Protein
37 g Carbs
10 g Fiber
MacroNutrients
Carbs
37 g
Protein
9 g
Fiber
10 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
99 mg
Iron
1 mg
Vitamin A
1781 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
136 mcg
Vitamin B12
0 mcg
Vitamin C
39 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
74 mg
Manganese
0 mg
Phosphorus
210 mg
Selenium
6 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment