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Beef Roulades Stuffed w/ Parsnips and Mushrooms, Creamed Mixed Baby Greens w/ Sharp White Cheddar and Parmesan Recipe

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Beef Roulades Stuffed w/ Parsnips and Mushrooms, Creamed Mixed Baby Greens w/ Sharp White Cheddar and Parmesan
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Ingredients

  • 1 pkg. Beef Bottom Round, extra thin about 1 1/4 lbs or 6 slices
  • 2 tbsp. worcestershire sauce
  • 2 tbsp. sherry
  • 2 cloves garlic, pressed or finely minced
  • 7 oz. button mushrooms, cleaned and sliced thin
  • 1/2 lb. parsnips, peeled and cut into strips, about 2 inches or less
  • 3 sprigs fresh thyme
  • butcher's twine
  • SPST
  • olive oil for drizzling
  • Creamed Mixed Baby Greens w/ Sharp White Cheddar and Parmesan:
  • 2 13 oz. bags mixed baby greens, like chard, spinach and bok choy
  • 2 tbsp. butter, plus 2 tsp. olive oil
  • 3 cloves garlic, pressed or finely minced
  • 2 tbsp. chopped onion
  • 3 tbsp. AP flour
  • 1 1/2 c. milk
  • 1/2 c. Sharp White Cheddar Cheese
  • 1/2 c. freshly grated Parmesan Cheese
  • Scant grating of fresh nutmeg, optional
  • SPST
  • olive oil for drizzling

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1539g
Calories 1663  
Calories from Fat 675 41%
Total Fat 76.42g 96%
Saturated Fat 44.58g 178%
Trans Fat 0.0g  
Cholesterol 211mg 70%
Sodium 3988mg 166%
Potassium 2547mg 73%
Total Carbs 155.85g 42%
Dietary Fiber 46.8g 156%
Sugars 57.95g 39%
Protein 84.31g 135%
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