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Suggest a better descriptionCombine 2 tablespoons of the mustard and the sage; spread over surface of meat. Combine vegetables and margarine or butter; toss to coat. Place the roast, rib side down, in a shallow roasting pan. Insert a meat thermometer into center of roast. Arrange vegetables around roas. Roast, uncovered, in a 325 oven for 1 1/2 hours or till the vegetables are nearly tender. Combine remaining mustard and syrup in a saucepan. Bring just to boiling. Drizzle over vegetables; toss to coat. Continue roasting about 30 minutes more or till thermometer registers 160 and juices run clear. Remove roast from oven. Cover roast with foil; let stand 10 minutes before carving. Just before serving, remove vegetables from pan juices with slotted spoon. Makes 6-8 servings. Recipe by: Holiday Cooking 1996 Posted to MC-Recipe Digest V1 #994 by L979
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 6 | ||
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Calories: 710 | ||
Calories from Fat: 340 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.7g | 50 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 131.5mg | 40 % | |
Sodium 554.5mg | 19 % | |
Potassium 1734.3mg | 46 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 34.1g | ||
Protein 50.4g | 72 % | |
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: 710
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