Photo: Cala
Estimated Nutrition (whole recipe, rough)
487
Calories
51g
Protein
16g
Fat
30g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs. carrots
- 3 large leeks
- 3 garlic cloves, minced
- 4 Tb. butter
- 1 Tb. fresh thyme leaves (1 tsp. dried)
- 1 tsp. lemon zest
- 8 cups low-sodium vegetable stock (or chicken stock)
- 1 cup springy white wine, like Sauvignon Blanc
- 1/2 cup Real California Sour Cream or Creme Fraiche
- Salt and Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes