Tongue with Vegetables and Potatoes
Ingredients
- Ingredients
- 1 kilogram salted Tongue
- 2 onions
- 2 carrots
- 150 grams Celery root
- 2 cloves
- 4 allspice
- 1 tsp peppercorns
- 1 bay leaf
- 600 grams waxy potatoes
- salt
- 300 grams Romanesco broccoli
- 2 yellow carrots
- 1 handful parsley
- 50 grams butter
- parsley (for garnish)
Preparation steps
Rinse the tongue. Peel the onions, carrots and celery and dice. Boil a large pot of water. Cook the tongue with the vegetables, cloves, allspice, peppercorn and bay leaf and simmer for 2 1/2 hours. The tongue should be well immersed and covered with water.
Peel the potatoes and boil in salted water for about 30 minutes until done.
Rinse the romanesco and divide into florets. Blanch in salted water for about 4 minutes until al denta. Rinse in cold water and drain well. Peel the carrots and cut lengthwise into thin slices.
Remove the tongue from the broth while still hot and slice. Back put into the broth and heat again.
Rinse the parsley, shake dry and finely chop the leaves. Mix together with 40 grams (approximately 2 1/2 tablespoons) of butter in a hot pot. Add the drained potatoes to the pan and lightly salt.
Mix with 2-3 tablespoons of the tongue broth. Cook the romanesco with the carrots in a hot pan with the remaining butter for 3-4 minutes and season with salt.
Remove the tongue from the broth and place with the vegetables and parsley potatoes on plates. Serve garnished with parsley.
