12 Ingredients
  • 2 tablespoons (1/4 stick) butter
  • 1 cup sliced shallots (about 4 large)
  • 2 tablespoons all purpose flour
  • 3 tablespoons Madeira
  • 1 1/3 cups degreased braising liquid from Red Wine Brasato with Glazed Root Vegetables
  • 4 cups 3/4-inch cubes beef reserved from Red Wine Brasato with Glazed Root Vegetables
  • 1 1/2 cups glazed vegetables reserved from Red Wine Brasato with Glazed Root Vegetables
  • 1 pound parsnips, peeled, quartered lengthwise, woody core cut away
  • 3/4 pound russet potatoes, peeled, cut into 1-inch cubes
  • 1 tablespoon butter, room temperature
  • 1/4 cup heavy whipping cream, room temperature
  • 2/3 cup coarsely shredded Gruyère cheese (about 3 ounces), divided
Nutrition
479
24% daily value
5 servings
                                       
                                            balanced, high-​fiber
     

Fat

35% 23

Saturated

67% 13

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

18% 55

Carbs (net)

- 44

Fiber

46% 11

Sugars

- 9

Sugars, added

- 0

Protein

28% 14

Cholesterol

24% 73

Sodium

9% 206

Calcium

47% 473

Magnesium

22% 86

Potassium

30% 1046

Iron

16% 3

Zinc

14% 2

Phosphorus

43% 304

Vitamin A

47% 420

Vitamin C

58% 35

Thiamin (B1)

23% 0

Riboflavin (B2)

15% 0

Niacin (B3)

16% 3

Vitamin B6

28% 1

Folate equivalent (total)

32% 128

Folate (food)

- 120

Folic acid

- 5

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

8% 2

Vitamin K

29% 23
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