Poached Veal and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 kcal | (17 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,561 mg | (39 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 119 mg |
Ingredients
- 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)
Preparation steps
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.
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.
Combine prepared vegetables, herbs, stock, spices and 1 pinch of salt in a saucepan and heat over high heat.
Reduce temperature to 80°C (approximately 175°F). Put veal in broth, cover and poach for about 15-20 minutes.
Remove and let stand briefly.
Remove vegetables with a slotted spoon and drain well.
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.
