EatSmarter exclusive recipe

Smarter Boiled Vealwith Kohlrabi and Peas

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

(0)

Calories:365 kcal
Difficulty:easy
Preparation:40 min
Ready in:120 min
Low-sugar
Low-fat
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories365 kcal(18%)
Protein61 g(122%)
Fat4 g(5%)
Carbohydrates19 g(7%)
Added Sugar1 g(1%)
Roughage9 g(30%)

Recipe development: EAT SMARTER

Ingredients

For servings

½ bunchesSoup vegetables (carrot, leek, parsnip) (1 each carrot, leek, and celery root or parsnip)
2Bay leaf
Salt
12 ouncesVeal
1large Kohlrabi (about 400 grams)
4Scallions
4 ouncesfrozen Peas
1 teaspoonCream cheese (13% fat)
Pepper
Sugar
½ bunchesSorrel (about 100 grams)
¼ bunchesArugula (about 20 grams)
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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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