Boiled Veal

with Broth and Vegetables

Boiled Veal - Boiled Veal: a delicious and easy classic
268 kcal
Boiled Veal: a delicious and easy classic

(0)

Difficulty:moderate
Preparation:40 min
Ready in:120 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
268
13%
Protein
38 g
76%
Fat
2 g
3%
Added Sugar
0 g
0%
Carbohydrates
21 g
8%
Roughage
8 g
-
Saturates
1 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 bunchSoup vegetables (carrot, leek, parsnip) (or other aromatics such as celery and onion)
2Onion
1small Lemons
3Bay leaf
Salt
1 ½ poundsboneless Veal
2tart Apples (each about 200 grams)
3Carrots (each about 100 grams)
4waxy Potatoes (each about 100 grams)
1 stalkLeek
Pepper
1 pieceHorseradish (about 50 grams)
1 bunchChives

Kitchen Utensils

1 Skillet, 1 Aluminum foil, 1 Pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Fine-mesh sieve, 1 Bowl, 1 Small knife, 1 Wooden spoon, 1 Small pot

Directions

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1 Clean the soup greens (carrot, leek, parsnip) and coarsely chop.  Cut the onions in half. Line a pan with a piece of aluminum foil, then add onion halves, cut side down, and char until lightly browned. Squeeze juice from lemon. 
2 In a large pot, combine 3 liters of water with the soup greens, charred onions, the bay leaves and 2 teaspoons salt. Bring to a boil. Rinse the veal, pat dry and add to pot. Cook over low heat until veal is cooked through, about 1 1/2 hours.
3 Peal and core the apples and cut into large pieces. In a small saucepan, simmer apples with 1 tablespoon lemon juice, 1 tablespoon water and a pinch of salt, stirring occasionally. Cover and cook until the apple pieces are very soft, stirring often. Remove from heat and let compote cool completely.
4 While the apples cook, wash and peel the carrots and potatoes and cut into 1/2-inch pieces. Place in a bowl with cold salted water to cover. Wash the leek, drain well and cut into 1/2-inch rings.
5 Remove the veal from the pan and keep warm.
6 Strain the broth through a fine sieve, return to pot and bring to a boil. Add potatoes and carrots and cook for 4 minutes. Add leek and cook for an additional 4 minutes. Season with salt and pepper.
7 Wash, peel and finely grate the horseradish. Add to apple compote. Season with salt and pepper.
8 Rinse the chives, shake dry and cut into slices diagonally. Slice boiled veal and divide among soup bowls. Pour broth and vegetables over veal, sprinkle with chives and serve with apple-horseradish compote.
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