Poached Veal and Vegetables

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Poached Veal and Vegetables
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 kcal(17 %)
Protein49 g(50 %)
Fat14 g(12 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin30.6 mg(255 %)
Vitamin B₆1.7 mg(121 %)
Folate108 μg(36 %)
Pantothenic acid3.5 mg(58 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C23 mg(24 %)
Potassium1,561 mg(39 %)
Calcium107 mg(11 %)
Magnesium92 mg(31 %)
Iron3.7 mg(25 %)
Iodine8 μg(4 %)
Zinc5.8 mg(73 %)
Saturated fatty acids4.5 g
Uric acid354 mg
Cholesterol119 mg

Ingredients

for
4
Ingredients
2 carrots
2 stalks Celery
1 stalk Leeks
800 grams Veal fillet (ready to cook)
salt
peppers
2 Tbsps sunflower oil
4 stalks parsley
2 stalks Lovage
1 l Veal stock (prepared)
2 bay leaves
½ tsp peppercorns
½ tsp Juniper berries
1 tsp butter (5 grams or .15 ounces)
How healthy are the main ingredients?
LeekCelerycarrotsaltparsleyJuniper berries

Preparation steps

1.

Peel carrots. Rinse celery and leek. Cut carrots in half lengthwise, then thinly slice diagonally. Cut leek into thin strips and celery into thin slices.

2.

Rinse veal fillet under cold water, pat dry and season with salt and pepper. Heat oil in a pan. Sear veal over high heat for about 7-10 minutes, until golden brown on both sides.

3.

Combine prepared vegetables, herbs, stock, spices and 1 pinch of salt in a saucepan and heat over high heat.

4.

Reduce temperature to 80°C (approximately 175°F). Put veal in broth, cover and poach for about 15-20 minutes.

5.

Remove and let stand briefly.

6.

Remove vegetables with a slotted spoon and drain well.

7.

Heat butter in a pan. Fry vegetables in butter over high heat for 3 minutes. Season with salt and pepper to taste.

Plate vegetables and top with slices of veal. Serve warm.