Beef Roast With Quince Glaze Parsnips And Carrots Recipe
Recipe By Taste
This balanced meal features lean beef and healthy root vegies in a wine-enriched glaze flavoured with mustard and quince.
4.4
26 Rating -
Rate
Non Vegdiet
1hr 10minstotal
15minsPrep
55minsCook
1hr 10m.total
15m.Prep
55m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Beef Roast With Quince Glaze Parsnips And Carrots Recipe
- As required Olive Oil Spray
- 175 piece G beef scotch fillet
- 1 Parsnips, peeled, quartered lengthways
- 1/4 bunch Baby carrots, ends trimmed, peeled
- 25 gram Quince paste
- 31.25 milliliter Massel beef stock
- 15 milliliter Red wine
- 1/4 tablespoon Wholegrain mustard
Nutrition
value
value
246
calories per serving
5 g Fat9 g Protein37 g Carbs10 g FiberOther
Current Totals
- Fat5g
- Protein9g
- Carbs37g
- Fiber10g
MacroNutrients
- Carbs37g
- Protein9g
- Fiber10g
Fats
- Fat5g
Vitamins & Minerals
- Calcium99mg
- Iron1mg
- Vitamin A1781mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9136mcg
- Vitamin B120mcg
- Vitamin C39mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium74mg
- Manganese< 1mg
- Phosphorus210mg
- Selenium6mcg
- Zinc2mg
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
Recipe By Taste