Smarter Boiled Veal
Smarter Boiled Veal - This lighter version of the classic is made with veal and spring vegetables
Healthy, because
Even smarter
Nutritional values
The Tafelspitz comes from the hip region of the beef, where the meat is very lean! In addition, the meat contains plenty of zinc, which boosts our immune defences. The vegetables provide fibre and vitamins, with 1 serving covering your daily requirement of vitamin C.
Serve with baked or boiled potatoes.
(Percentage of daily recommendation)
| Calorie | 365 kcal | (17 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 90.1 μg | (150 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,187 mg | (30 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 552 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- ½ bunch Soup vegetables (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)
- peppers
- sugar
- ½ bunch Sorrel (about 100 grams)
- ¼ bunch Arugula (about 20 grams)
Kitchen utensils
Preparation steps
Peel carrot and celery root or parsnip and cut into slices or cubes. Cut leeks into thick rings, rinse well and drain.
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.
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.
Meanwhile, peel kohlrabi, cut into thin slices and then into thin sticks.
Rinse the scallions and quarter lengthwise.
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.
Add kohlrabi to the strained broth and cook over medium heat until tender, about 4 minutes.
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.
Rinse the sorrel and arugla and shake dry. Remove coarse stems and coarsely chop leaves.
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.
