Veal Stew with Parsnips
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 412 kcal | (20 %) | ||
| Protein | 44.6 g | (46 %) | ||
| Fat | 23.7 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Veal shank (from the leg)
- 2 onions
- 400 grams Parsnips
- 2 tablespoons clarified butter
- salt
- freshly ground pepper
- 2 teaspoons Pastry flour
- 250 milliliters Veal stock
- 150 grams Crème fraiche
- 50 milliliters white wine
- parsley
Preparation steps
1.
Cut the veal into bite-size cubes. Peel and finely chop the onion. Peel and rinse the parsnips, then cut into pieces 5 cm long (approximately 2 inches).
2.
Heat the butter in a saucepan and fry the veal. Add the onions and parsnips and cook briefly. Season with salt and pepper. Sprinkle in the flour and cook briefly. Pour in the stock. Bring to a boil, then reduce the heat and simmer covered for 1 hour.
3.
Whisk the crème fraîche with the white wine, stir into the sauce and cook for another 15 minutes. Season to taste. Rinse the parsley, shake dry and chop. Serve the stew garnished with the parsley. Goes well with rice.
