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EatSmarter exclusive recipe

Boiled Veal

with Broth and Vegetables

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Boiled Veal

Boiled Veal - Boiled Veal: a delicious and easy classic

Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
268
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie268 kcal(13 %)
Protein38 g(39 %)
Fat2 g(2 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin16.7 mg(139 %)
Vitamin B₆0.7 mg(58 %)
Folate60 μg(20 %)
Pantothenic acid1.6 mg(27 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C30 mg(32 %)
Potassium852 mg(21 %)
Calcium121 mg(12 %)
Magnesium69 mg(23 %)
Iron6.2 mg(41 %)
Iodine15 μg(8 %)
Zinc4.2 mg(60 %)
Saturated fatty acids0.7 g
Uric acid310 mg
Cholesterol85 mg
Recipe development: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 6 servings
1 bunch
Soup vegetables (carrot, leek, parsnip) (or other aromatics such as celery and onion)
2
1
small Lemon
3
1 ½ pounds
boneless Veal
2
tart Apples (each about 200 grams)
3
Carrots (each about 100 grams)
4
waxy Potatoes (each about 100 grams)
1 stalk
1 piece
Horseradish (about 50 grams)
1 bunch
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Preparation

Kitchen utensils

1 Skillet, 1 Aluminum foil, 1 large 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 with lid

Preparation steps

Step 1/8
Boiled Veal preparation step 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. 

Step 2/8
Boiled Veal preparation step 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.

Step 3/8
Boiled Veal preparation step 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.

Step 4/8
Boiled Veal preparation step 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.

Step 5/8
Boiled Veal preparation step 5

Remove the veal from the pan and keep warm.

Step 6/8
Boiled Veal preparation step 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.

Step 7/8
Boiled Veal preparation step 7

Wash, peel and finely grate the horseradish. Add to apple compote. Season with salt and pepper.

Step 8/8
Boiled Veal preparation step 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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