VEAL SAUTÉ WITH VEGETABLES
Kalvsauté med grönsaker
This dish has its predecessor in the French kitchen, where stews and pots of different kinds are often on the menu. This combo, veal and vegetables, have harmonizing tastes. This can be served at a "fine" dinner as well as on a Monday night.
Serves 4
Approx 1 lb 8 oz shoulder of veal
butter or margarine
1 teaspoon salt
some black pepper
2 cups bouillon (I use chicken)
1 bouquet garni, which can contain
some green from a leek, some celery
leaves, some parsley sprigs, a bay leaf
and a thyme sprig, bound together
1 garlic clove
3 to 4 carrots
2 leeks
1 small head of cauliflower
10 to 12 shallots
4½ oz frozen green peas
1 tablespoon Maizena
Trim the meat and cut it in even-sized cubes. Brown the meat in some fat in a frying pan and transfer to a pot. Flavor and dilute with some bouillon, add the bouquet garni and garlic. Let simmer slowly on low heat for about 30 minutes.
Trim carrots and leek and cut in even-sized pieces. Split the cauliflower into florets. Put vegetables and shallots in the pot and boil for Another 25 minutes or until meat and vegetables seem tender and done. Add the green peas towards the end.
Take up the garlic and the bouquet garni. Strain the juices and thicken it with some Maizena stirred with cold water. Pour the sauce back in the pot and serve immediately with boiled potatoes or rice and a salad.
Enjoy!
Bella
Kalvsauté med grönsaker
This dish has its predecessor in the French kitchen, where stews and pots of different kinds are often on the menu. This combo, veal and vegetables, have harmonizing tastes. This can be served at a "fine" dinner as well as on a Monday night.
Serves 4
Approx 1 lb 8 oz shoulder of veal
butter or margarine
1 teaspoon salt
some black pepper
2 cups bouillon (I use chicken)
1 bouquet garni, which can contain
some green from a leek, some celery
leaves, some parsley sprigs, a bay leaf
and a thyme sprig, bound together
1 garlic clove
3 to 4 carrots
2 leeks
1 small head of cauliflower
10 to 12 shallots
4½ oz frozen green peas
1 tablespoon Maizena
Trim the meat and cut it in even-sized cubes. Brown the meat in some fat in a frying pan and transfer to a pot. Flavor and dilute with some bouillon, add the bouquet garni and garlic. Let simmer slowly on low heat for about 30 minutes.
Trim carrots and leek and cut in even-sized pieces. Split the cauliflower into florets. Put vegetables and shallots in the pot and boil for Another 25 minutes or until meat and vegetables seem tender and done. Add the green peas towards the end.
Take up the garlic and the bouquet garni. Strain the juices and thicken it with some Maizena stirred with cold water. Pour the sauce back in the pot and serve immediately with boiled potatoes or rice and a salad.
Enjoy!
Bella
No comments:
Post a Comment