Ingredients For Herb Crusted Veal Rack With Spring Vegetables And Tarragon Butter Recipe
1 bunch Flat-leaf parsley, coarsely chopped
1 bunch Chives, coarsely chopped
3 Cloves Garlic, Finely Chopped
2 tablespoon Dijon mustard
0.25 cup Extra virgin olive oil
2 cup Fresh Breadcrumbs
1.7999999999999998 kilogram Veal rack, at room temperature
6 Globe artichokes
1 kilogram Broad beans
500 gram Peas in the pod
100 gram Butter
1 bunch French tarragon, leaves picked
Nutrition value
902
calories per serving
24 g Fat74 g Protein93 g Carbs31 g FiberOther
Current Totals
24 g Fat
74 g Protein
93 g Carbs
31 g Fiber
MacroNutrients
Carbs
93 g
Protein
74 g
Fiber
31 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
906 mg
Iron
23 mg
Vitamin A
1463 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
17 mg
Vitamin B6
2 mg
Vitamin B9
328 mcg
Vitamin B12
3 mcg
Vitamin C
169 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
357 mg
Manganese
6 mg
Phosphorus
770 mg
Selenium
50 mcg
Zinc
11 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
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