Try this The Hyatts Polaris Rooftop Revolving Restaurant Shaved Veal recipe, or contribute your own.
Suggest a better descriptionSous chef Dave Jones sent the recipe. Saute Line is overdrawn couscous in 2 teaspoons oil until warm. Add 2 cups broth and simmer, covered, 6 to 8 minutes. Stir, remove from heat. Heat Line is overdrawn saute pan, add remaining 2 teaspoons oil, veal, garlic and herbs. Saute until veal is almost cooked through, turning regularly, about 2 minutes. Add carrots, asparagus, tomatoes and bell peppers. Continue Line is overdrawn to saute veal and vegetables until hot. Add couscous and remaining 3/4 cup broth and mix well. Serve in bowls garnished with fresh herbs. Makes 2 large servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 698 | ||
Calories from Fat: 52 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 174.5mg | 6 % | |
Potassium 408mg | 11 % | |
Total Carbohydrate 135.3g | 40 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 125.5g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 698
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