Veal with Vegetables

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Veal with Vegetables
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Health Score:
7,8 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
824
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie824 kcal(39 %)
Protein53.71 g(55 %)
Fat49.48 g(43 %)
Carbohydrates35.15 g(23 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A1,072.92 mg(134,115 %)
Vitamin D0.27 μg(1 %)
Vitamin E2.22 mg(19 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.58 mg(53 %)
Niacin22.88 mg(191 %)
Vitamin B₆0.54 mg(39 %)
Folate43.3 μg(14 %)
Pantothenic acid1.8 mg(30 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂1.99 μg(66 %)
Vitamin C36.24 mg(38 %)
Potassium663.65 mg(17 %)
Calcium212.43 mg(21 %)
Magnesium61.44 mg(20 %)
Iron3.79 mg(25 %)
Iodine6.34 μg(3 %)
Zinc6.03 mg(75 %)
Saturated fatty acids21.49 g
Cholesterol231.96 mg

Ingredients

for
4
For the veal fillet
600 grams Veal fillet
salt
freshly ground peppers
2 Tbsps vegetable oil
For the chips
400 grams purple potato (such as Vitelotte)
vegetable oil (for cooking)
Sea salt
For the vegetables and sauce
4 Artichoke hearts (from a jar)
150 grams Sweet potato
1 carrot
80 grams Snow peas
50 grams Peas (frozen)
1 Tbsp butter
salt
100 milliliters dry white wine
150 milliliters Vegetable broth
150 milliliters Whipped cream
freshly ground Nutmeg
1 splash lemon juice
30 grams Parmesan

Preparation steps

1.

For the veal fillet: rinse and pat dry meat, trim and season with salt and pepper. Heat 2 tablespoons of oil in a pan and sear meat on all sides. Place onto a girll rack, sliding dripping pan underneath, and roast in preheated oven at 100°C (approximately 200°F) for about 60-70 minutes. 

2.

For the chips: peel potatoes with a potato peeler, rinse and cut into very thin slices. Pat dry well. Heat oil in a saucepan or a fryer to 170°C (approximately 340°F) and cook chips, few at a time, for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt. 

3.

For the vegetables and sauce: drain and halve artichokes. Peel and rinse potatoes, cut into wedges. Peel carrots and slice lengthwise into narrow strips. Rinse snow peas and trim the ends, removing any threads, halve diagonally. Thaw peas. Heat butter in a pan and saute potatoes for about 6 minutes on medium heat. Add artichokes, snow peas, carrots and peas and saute for about 1-2 minutes. Deglaze pan with wine and simmer briefly. Add broth and simmer for about 1-2 minutes or until vegetables are al dente. 

4.

Remove meat from the oven and let rest briefly, slice. Remove vegetables with a slotted spoon from the sauce and drain well, transfer to plates. Add cream to the sauce and bring to a boil, season with salt, nutmeg and lemon juice. Whisk unitl frothy with an immersion blender. Arrange meat and chips on vegetables, sprinkle with shaved Parmesan and drizzle with sauce. Serve.