11 Ingredients
  • 1 lb beef tenderloin, trimmed of fat and cut into 1/4-inch-thick slices
  • 6 cups chicken stock to make 1 1/2 qts, or low-sodium canned
  • 2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
  • 1 small rutabaga (about 1 lb), peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
  • 2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal, and quartered
  • 1 large leek, white part only, quartered
  • 2 celery stalks, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
  • Kosher salt and freshly ground black pepper
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh parsley
Nutrition
213
11% daily value
10 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

16% 10

Saturated

19% 4

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 14

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

28% 14

Cholesterol

14% 43

Sodium

29% 685

Calcium

6% 63

Magnesium

9% 38

Potassium

13% 603

Iron

10% 2

Zinc

19% 2

Phosphorus

24% 171

Vitamin A

13% 116

Vitamin C

19% 17

Thiamin (B1)

13% 0

Riboflavin (B2)

16% 0

Niacin (B3)

37% 6

Vitamin B6

34% 0

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

21% 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

16% 19
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