EatSmarter exclusive recipe

Andalusian Veal

with Almond Sauce
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Andalusian Veal

Andalusian Veal - A classic from the south of Spain that's easy enough for even novice cooks

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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
406
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie406 kcal(19 %)
Protein50 g(51 %)
Fat17 g(15 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin17.9 mg(149 %)
Vitamin B₆0.5 mg(36 %)
Folate37 μg(12 %)
Pantothenic acid2.5 mg(42 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂3.5 μg(117 %)
Vitamin C4 mg(4 %)
Potassium529 mg(13 %)
Calcium116 mg(12 %)
Magnesium79 mg(26 %)
Iron4.3 mg(29 %)
Iodine4 μg(2 %)
Zinc8.8 mg(110 %)
Saturated fatty acids4.5 g
Uric acid369 mg
Cholesterol128 mg
Development of this recipe:

Ingredients

for
6
Ingredients
2
1 ½ teaspoons
1 teaspoon
1 pinch
2 tablespoons
2 ⅕ pounds
Veal (Roast)
4 sprigs
4 slices
½ bunch
flat-leaf Parsley
2 ounces
chopped almonds
¾ cup
4 tablespoons
½
small Lemon
Preparation

Kitchen utensils

1 Skillet, 1 Roasting pan, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Kitchen twine, 1 Immersion blender, 1 deep bowl, 1 Citrus juicer, 1 Aluminum foil

Preparation steps

1.
Andalusian Veal preparation step 1

Peel the garlic and set aside 1 clove. Combine the other clove with the fennel seeds, peppercorns, 1 teaspoon sea salt and the saffron in a mortar and grind to a paste (or pulse in a food processor), then stir in 1 tablespoon oil.

2.
Andalusian Veal preparation step 2

Rinse the veal, pat dry and rub evenly with the spice paste. Cover and refrigerate for about 2 hours.

3.
Andalusian Veal preparation step 3

Tie the veal with kitchen twine. Rinse the rosemary, shake dry and tuck sprigs under the twine.

4.
Andalusian Veal preparation step 4

Pour the remaining oil in a roasting pan (or ovenproof frying pan) and add the veal. Roast in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until meat is cooked through, about 50 minutes.

5.
Andalusian Veal preparation step 5

Meanwhile, finely chop the reserved garlic clove. Cut the toasts into small cubes. Rinse the parsley, shake dry and pluck leaves.

6.
Andalusian Veal preparation step 6

Toast the chopped almonds in a skillet until light brown and fragrant, tossing frequently. Add the garlic, then immediately pour in the milk and bring to a boil, stirring constantly. Allow to cool.

7.
Andalusian Veal preparation step 7

Pour the almond mixture into a tall vessel, add toast cubes and puree with an immersion blender until a smooth paste forms. Blend in the salad cream. Squeeze out juice from lemon half. Season almond sauce with lemon juice, sea salt and pepper.

8.
Andalusian Veal preparation step 8

Finely chop the parsley leaves and mix into the almond sauce.

9.
Andalusian Veal preparation step 9

Remove roast from the oven, wrap in aluminum foil and let rest for 10 minutes. Cut meat into slices, arrange on a plate and serve with the sauce.