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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut most of the meat off the beef bones. Put the bones in a large (and I mean huge) pan, put the meat on top. | 2. Boil the water, and pour it on the meat. Put in stock cubes, seasoning, onion and parsley. Bring to boil. | 3. Simmer for two hours, remove the foam when needed. | 4. Cut the chicken in 8-10 pieces, and put them into the pan. Let simmer for about an hour. | 5. Cut the parsnips and the celery root to small pieces, and put them in the pan. Simmer for 10 minutes, then put in the leeks. Simmer another for 10 minutes. | 6. Take beef and chicken bones out together with the meat. Cut the meat into small pieces and return to pan. | 7. Serve with bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
beef rib	1 1/2	1/2		1864.296	0.0	119.13799999999999	150.1643
water	2 1/2			0.0	0.0	0.0	0.0
beef bouillon cube	2			0.7	0.004	0.114	0.022000000000000002
bay leaf	2			-	-	-	-
salt	2	teaspoons		-	-	-	-
white peppercorn	10			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
parsley	6	sprigs		2.16	0.3798	0.1782	0.0474
parsnip	2			199.5	47.8534	3.1919999999999997	0.7979999999999999
celery root	50			-	-	-	-
leek	2		chopped	108.58	25.186999999999998	2.67	0.534

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.