0
Print
EatSmarter exclusive recipe

Smarter Boiled Veal

with Kohlrabi and Peas

0
Average: 0 (0 votes)
(0 votes)
Smarter Boiled Veal
365
calories
Calories

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

0
Print
easy
Difficulty
40 min.
Preparation
 • Ready in 2 h.
Ready in
Nutritions
Fat4 g
Saturated Fat Acids1.3 g
Protein61 g
Roughage8.5 g
Sugar added1 g
Calorie365
1 serving contains
Calories365
Protein/g61
Fat/g4
Saturated fatty acids/g1.3
Carbohydrates/g19
Added sugar/g1
Roughage/g8.5
Bread exchange unit1.5
Cholesterol/mg130
Uric acid/mg552
Vitamin A/mg0.4
Vitamin D/μg0
Vitamin E/mg2.1
Vitamin B₁/mg0.4
Vitamin B₂/mg0.8
Niacin/mg28.2
Vitamin B₆/mg0.9
Folate/μg83
Pantothenic acid/mg2.4
Biotin/μg8.6
Vitamin B₁₂/μg1.8
Vitamin C/mg114
Potassium/mg1,187
Calcium/mg256
Magnesium/mg139
Iron/mg10.5
Iodine/μg7
Zinc/mg6.4

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 large 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

Ingredients

for 2 servings
½ bunch
Soup vegetables (carrot, leek, parsnip) (1 each carrot, leek, and celery root or parsnip)
2
12 ounces
1
large Kohlrabi (about 400 grams)
4
4 ounces
frozen Peas
1 teaspoon
½ bunch
Sorrel (about 100 grams)
¼ bunch
Arugula (about 20 grams)
print shopping list

Preparation steps

Step 1/10
Smarter Boiled Veal preparation step 1

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

Step 2/10
Smarter Boiled Veal preparation step 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.

Step 3/10
Smarter Boiled Veal preparation step 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. 

Step 4/10
Smarter Boiled Veal preparation step 4

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

Step 5/10
Smarter Boiled Veal preparation step 5

Rinse the scallions and quarter lengthwise.

Step 6/10
Smarter Boiled Veal preparation step 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.

Step 7/10
Smarter Boiled Veal preparation step 7

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

Step 8/10
Smarter Boiled Veal preparation step 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.

Step 9/10
Smarter Boiled Veal preparation step 9

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

Step 10/10
Smarter Boiled Veal preparation step 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.

Add comment