Sweetbreads with Morels and Asparagus

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Sweetbreads with Morels and Asparagus
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Health Score:
75 / 100
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 5 h. 40 min.
Ready in
Calories:
802
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie802 cal.(38 %)
Protein70 g(71 %)
Fat48 g(41 %)
Carbohydrates15 g(10 %)
Sugar added2 g(8 %)
Roughage3.8 g(13 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.2 μg(6 %)
Vitamin E3.4 mg(28 %)
Vitamin K42.8 μg(71 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂1 mg(91 %)
Niacin32.7 mg(273 %)
Vitamin B₆1.1 mg(79 %)
Folate127 μg(42 %)
Pantothenic acid5 mg(83 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂11 μg(367 %)
Vitamin C77 mg(81 %)
Potassium1,577 mg(39 %)
Calcium144 mg(14 %)
Magnesium105 mg(35 %)
Iron7 mg(47 %)
Iodine21 μg(11 %)
Zinc12.8 mg(160 %)
Saturated fatty acids25.6 g
Uric acid1,639 mg
Cholesterol524 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
400 grams Sweetbread
2 onions
1 garlic clove
1 stalk Celery
1 carrot
800 grams Veal shank (from the chest or shoulder)
3 Tbsps clarified butter
2 Tbsps Pastry flour
150 milliliters dry white wine
500 milliliters Veal stock
1 bay leaf
3 cloves
50 grams dried Morel
salt
250 grams white Asparagus
sugar
1 Tbsp lemon juice
2 Tbsps butter
200 milliliters Whipped cream
1 Tbsp Caper (canned)
freshly ground peppers
fresh parsley (for garnish)
How healthy are the main ingredients?
Whipped creamCeleryoniongarlic clovecarrotcloves

Preparation steps

1.

Soak sweetbreads in a bowl of cold water for about 2 hours.

2.

Preheat oven to 200°C (approximately 400°F).

3.

Peel onions and garlic and chop finely. Rinse and trim celery and carrol and also finely dice. Rinse veal, pat dry, trim as needed and cut into bite-size pieces. In a roasting pan, sear veal in hot butter on all sides until brown. Add vegetables and fry briefly, sprinkle with flour and deglaze with wine and broth. Bring to a boil, add seasonings and then simmer with lid closed for about 50 minutes in preheated oven.

4.

Soak morels in a bowl of warm water for about 10 minutes. Peel sweetbreads and blanch for 2-3 minutes in boiling salted water. Then drain, rinse with cold water, free from skins and cores and tear into bite-sized pieces. Peel asparagus stalks, trim woody ends and cut into 7 cm (approximately 2 3/4 inch) long pieces and cook in boiling salted water with a pinch of sugar and a dash of lemon for about 12 minutes until al dente.

5.

Remove roasting pan from oven, remove lid and place on the stove again and leave to simmer. Fry sweetbreads in a pan with hot butter for 5-8 minutes. Then remove and fry well-rinsed and squeezed morels. Add veal meat with cream into sweetbreads, add asparagus, morels and capers and season with salt, pepper and lemon juice. Transfer to plates, sprinkle with parsley and serve as desired with traditionally rich puff pastries and dry white wine.

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