Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 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
- 1 beef or 3-4 pork tongues (approx 2 lbs/1 kg),
- 2 onions,
- 1 parsley root,
- 1 carrot,
- 1 bay leaf,
- 4-5 juniper berries,
- salt,
- horseradish sauce,
- mustard or tomato sauce
Directions
Wash the tongue in several changes of water, scrape with a knife, remove the fatty parts, set in a pot with cold water and simmer.
Remove foam, add onion, soup vegetables, juniper berries, bay leaf and salt. Cover and simmer for 3 hours.
Remove from the water, place on a cutting board and peel with the help of a knife, pulling the skin from the tip to the root.
Slice, arrange on a platter and pour horseradish or mustard or tomato sauce over it.
Category:Romanian Recipes
Category:Romanian Meat Dishes