Smarter Boiled Vealwith Kohlrabi and Peas

Name: Smarter Boiled Veal
Total time: 2 h
Yield: 2
Cuisine: Austrian
Ingredients: 0.5 bunches Soup vegetables (carrot, leek, parsnip) (1 each carrot, leek, and celery root or parsnip); 2 Bay leaves; Salt; 12 ounces Veal; 1 large Kohlrabi (about 400 grams); 4 Scallions; 4 ounces frozen Peas; 1 teaspoon Cream cheese (13% fat); Pepper; Sugar; 0.5 bunches Sorrel (about 100 grams); 0.25 bunches Arugula (about 20 grams)

Smarter Boiled Veal - Smarter Boiled Veal - This lighter version of the classic is made with veal and spring vegetables — Smarter Boiled Veal - This lighter version of the classic is made with veal and spring vegetables

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Calories:	365 kcal
Difficulty:	easy
Preparation:	40 min
Ready in:	120 min

Low-sugar

Low-fat

Vitamin-rich

Mineral-rich

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	365 kcal	(18%)
Protein	61 g	(122%)
Fat	4 g	(5%)
Carbohydrates	19 g	(7%)
Added Sugar	1 g	(1%)
Roughage	9 g	(30%)
Vitamin A	0.4 µg	(0%)
Vitamin D	0 µg	(0%)
Vitamin E	2.1 mg	(18%)
Vitamin B1	0.4 mg	(36%)
Vitamin B2	0.8 mg	(57%)
Niacin	28.2 mg	(176%)
Vitamin B6	0.9 mg	(64%)
Folate	83 µg	(42%)
Pantothenic Acid	2.4 mg	(40%)
Biotin	8.6 µg	(17%)
Vitamin B12	1.8 µg	(72%)
Vitamin C	114 mg	(143%)
Potassium	1187 mg	(59%)
Calcium	256 mg	(32%)
Magnesium	139 mg	(37%)
Iron	10.5 mg	(75%)
Iodine	7 µg	(5%)
Zinc	6.4 mg	(64%)
Saturates	1 g
Uric Acid	552 g
Cholesterol	130 mg

Recipe development: EAT SMARTER

Ingredients

For servings

½ bunches	Soup vegetables (carrot, leek, parsnip) (1 each carrot, leek, and celery root or parsnip)
2	Bay leaf
	Salt
12 ounces	Veal
1	large Kohlrabi (about 400 grams)
4	Scallions
4 ounces	frozen Peas
1 teaspoon	Cream cheese (13% fat)
	Pepper
	Sugar
½ bunches	Sorrel (about 100 grams)
¼ bunches	Arugula (about 20 grams)

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Boiled Veal

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40 min.

268 kcal

Kitchen Utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Carving fork, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Small knife, 1 Slotted spoon

Directions

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1 Peel carrot and celery root or parsnip and cut into slices or cubes. Cut leeks into thick rings, rinse well and drain.

2 Combine the vegetables with 1.5 liters (approximately 1 1/2 quarts) of water in a large pot. Add bay leaves and 1/2 teaspoon salt and bring to a boil.

3 Rinse veal and place in the pot. Reduce heat and simmer until meat is cooked through, about 1 1/2 hours, skimming foam from surface as needed.

4 Meanwhile, peel kohlrabi, cut into thin slices and then into thin sticks.

5 Rinse the scallions and quarter lengthwise.

6 When the veal is finished cooking, remove pot from heat but keep meat warm in the broth. Measure out 125 ml (approximately 1/2 cup) of broth and pass through a sieve into a second pot.

7 Add kohlrabi to the strained broth and cook over medium heat until tender, about 4 minutes.

8 Add scallions and peas to pot and cook until tender, about 4 minutes. Remove from heat, stir in the cheese and season with salt, pepper and a pinch of sugar. Keep warm.

9 Rinse the sorrel and arugla and shake dry. Remove coarse stems and coarsely chop leaves.

10 Remove the veal from the broth (reserve the broth for another use) and cut into slices. Arrange the kohlrabi and peas on a plate, place veal on top, sprinkle with sorrel and arugula and serve immediately.

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