Braised Veal with Pasta

0
Average: 0 (0 votes)
(0 votes)
Braised Veal with Pasta
share Share
print
bookmark_border Copy URL
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
965
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie965 kcal(46 %)
Protein107.61 g(110 %)
Fat39.84 g(34 %)
Carbohydrates29.64 g(20 %)
Sugar added0 g(0 %)
Roughage4.24 g(14 %)
Vitamin A42.84 mg(5,355 %)
Vitamin D0 μg(0 %)
Vitamin E1.38 mg(12 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂1.26 mg(115 %)
Niacin36.58 mg(305 %)
Vitamin B₆0.95 mg(68 %)
Folate149.47 μg(50 %)
Pantothenic acid5.05 mg(84 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂6.14 μg(205 %)
Vitamin C29.32 mg(31 %)
Potassium1,383.16 mg(35 %)
Calcium314.02 mg(31 %)
Magnesium129.81 mg(43 %)
Iron7.45 mg(50 %)
Iodine1.5 μg(1 %)
Zinc23.41 mg(293 %)
Saturated fatty acids17.9 g
Cholesterol535.54 mg

Ingredients

for
4
Ingredients
2 cups Broad bean (podded)
olive oil
1 clove garlic (finely chopped)
5.333 cups Veal shoulder (or shin, cubed)
2 onions (finely chopped)
¾ cup dry white wine
cup Crème fraiche
3 cups Pasta
1 bunch Chervil
½ lemon (zest thinly sliced)
How healthy are the main ingredients?
Pastagarlicolive oilonionlemon

Preparation steps

1.
Cook the broad beans in boiling water for 2 minutes then drain. Leave to cool then remove the skins. Set aside.
2.
Heat 2 tbsp oil in a pan and brown the cubed veal in batches with the garlic. Add the onions and leave to cook slowly until golden, then add the white wine. Cook gently for 15 minutes.
3.
Add the beans and 2 tbsp chopped chervil and cook for another 5 minutes. Stir in the creme fraiche and season. Stir through the lemon zest at the last minute.
4.
Cook the pasta in boiling salted water according to packet instructions. Drain and serve with the veal.