Smarter Boiled Veal Tongue
Smarter Boiled Veal Tongue - A feast for fans of fine tongue meat
Healthy, because
Even smarter
Nutritional values
Recommendable all round: The tongue supplies protein-rich meat, a second portion of protein comes from the curd cheese, and sorrel plus cress, which season it, have a draining effect, i.e. diuretic.
Tongue tastes not only hot, but also cold - for example as a light dinner with a horseradish sauce, because its pungency goes very well with the mild meat aroma.
(Percentage of daily recommendation)
| Calorie | 406 kcal | (19 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 142 mg |
Ingredients
- Ingredients
- 1 ½ pounds veal tongue
- salt
- 1 large carrot (about 150 grams)
- 1 piece Celery root (about 150 grams)
- 1 Parsnip (about 50 grams)
- 1 stalk Leeks (about 250 grams)
- 2 sprigs Lovage (or parsley)
- 12 black peppercorns
- 6 sheets Sorrel
- 3 scallions
- ½ lemon
- 9 ounces Quark
- peppers
- Tabasco sauce
- 1 ½ pounds new potatoes
- 1 bed Cress
Kitchen utensils
Preparation steps
Rinse veal tongue. Bring to a boil in a pot with 2.5 liters (approximately 10 cups) of cold water and a little salt, then reduce the heat.
Skim surface foam several times with a slotted spoon.
Peel carrot, celery root and parsnip. Rinse leeks well and drain. Coarsely chop all vegetables. Rinse lovage and add to pan along with vegetables and peppercorns. Simmer over medium heat until veal is very tender, 2 1/2-3 hours.
Rinse the sorrel, spin dry and finely chop.
Rinse the scallions, pat dry and cut into thin rings. Squeeze out lemon juice.
Stir sorrel and scallions into the quark and season with salt, pepper, 1 dash Tabasco and lemon juice to taste. Cover and refrigerate.
Meanwhile, scrub potatoes and bring to a boil in a pot of salted water. Cover and cook until knife tender, about 20 minutes.
Cut cress from the roots and fold into the quark mixture.
Remove cooked tongue from the pot and remove the skin, fat and tendons.
Cut tongue into slices and serve with quark and potatoes.
