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Ingredients
Pocket roast
- 1 carrot (approx. 110 g), cut into pieces (3-4 cm)
- 1 celery stalk (approx. 50 g), cut into pieces (3-4 cm)
- 1 brown onion (approx. 100 g), cut into quarters
- 1 garlic clove
- 20 g extra virgin olive oil
- 60 g dry white wine
- 500 g water
- 2 tsp Vegetable stock paste (see Tips)
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- 400 g beef bolar blade roast, cut or trussed into a square shape
Seeded mustard sauce
- 30 g butter, softened
- 1 pinch salt, to taste
- 1 pinch ground black pepper, to taste
- 1 tbsp plain flour
- 2 tsp wholegrain mustard
- 70 g milk
Carrot, pumpkin and ginger purée
- 1 - 2 cm piece fresh ginger, peeled
- ½ orange, zest only, no white pith
- 50 g brown onion, cut into halves
- 150 g pumpkin, peeled and cut into pieces (3-4 cm)
- 150 g carrot, peeled and cut into pieces (3-4 cm)
- 80 g water
- ½ tsp Chicken stock paste (see Tips)
- 100 g fresh green beans, ends trimmed
- 20 g unsalted butter
- 1 - 2 pinches salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 3355.7 kJ / 802 kcal
- Protein
- 67.7 g
- Carbohydrates
- 40.8 g
- Fat
- 40.4 g
- Saturated fat
- 18.6 g
- Fiber
- 7.8 g
- Sodium
- 1278 mg
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