Veal and Vegetables

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Veal and Vegetables
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 45 min.
Ready in

Ingredients

for
4
Ingredients
500 grams carrots
1 red Bell pepper
4 dried Apricot
4 onions
1 garlic clove
4 slices Leg of veal (about 300 grams or 11 ounces)
salt
freshly ground peppers
2 Tbsps Pastry flour
2 Tbsps olive oil
200 milliliters dry white wine
600 milliliters Vegetable broth
1 Tbsp Harissa paste
cayenne pepper
Cumin (ground)
Turmeric (ground)
cinnamon (ground)
4 fresh Apricot
Sumac (for sprinkling)
cilantro (for garnish)
How healthy are the main ingredients?
carrotolive oilApricotoniongarlic clovesalt

Preparation steps

1.

Peel and thinly slice carrots. Rinse pepper, remove seeds and ribs and cut into strips. Mince dried apricots. Peel onions and cut into strips. Rinse veal, pat dry, season with salt and pepper and coat with flour. Heat oil in a roasting pan and sear veal on both sides. Remove and set aside.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Cook onions and carrots in roasting pan for 4-5 minutes. Add peppers, garlic and apricots. Deglaze with wine and some broth. Stir in harissa and season with 1/2 teaspoon of cumin, turmeric and cinnamon. Bring to a boil and return veal to pan. Cover place in the oven. Roast for 2-3 hours. Stir occasionally and baste with broth.

4.

Rinse, remove seeds and slice apricots. Remove meat from oven. Season again with remaining spices, salt and pepper. Serve garnished with sumac, apricots and cilantro.