Sweetbread
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 467 kcal | (22 %) | ||
| Protein | 24.8 g | (25 %) | ||
| Fat | 29.6 g | (26 %) | ||
| Carbohydrates | 25 g | (17 %) |
Ingredients
- For the dough
- 500 grams Sweetbread
- salt
- Pastry flour
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- For the sauce
- 1 tart Apple
- 1 shallot
- 1 walnut-sized pieces ginger
- 2 tsps vegetable oil
- 250 milliliters Apple juice
- 1 sm can Saffron
- 40 grams cold butter
- salt
- freshly ground pepper
- For preparing
- 1 packet Instant mashed potato (and milk)
- 250 grams Spinach
- 2 Tbsps butter
- 1 pinch Nutmeg
- 1 Apple
Preparation steps
For the dough: Remove crust from sweetbread and soak in water for 6-8 hours.
For the sauce: Peel, quarter, core and mince apples. Peel and mince shallot. Peel and mince ginger. Heat oil in a pan. Add apple, shallot and ginger and sauté briefly. Deglaze with apple juice and simmer for 10 minutes. Pour through a fine sieve and into another pan. Add saffron and reduce over high heat for 5-10 minutes. Stir in butter. Season with salt and pepper.
Prepare mashed potatoes according to package directions. Rince spinach and saute in a pan for 3-4 minutes until spinach has wilted. Drain spinach. Heat 1 tablespoon butter, add nutmeg and spinach. Season with salt. Rinse and thinly slice apples. Heat remaining butter and cook apple slices.
Drain sweetbread and cut into serving pieces. Season with salt and lightly dust with flour. Heat oil and butter and cook bread for about 10-12 minutes, until browned on both sides. Remove from pan and serve with sauce, potatoes and spinach.
