Veal Ragout with Kohlrabi

Ingredients

• 250 g shallots
• 800 g veal stew meat
• 3 tbsp spelt flour type 630
• 3 tbsp Rapeseed oil
• Salt
• Pepper
• 50 ml white wine
• 500 ml poultry stock
• 1 Organic lemon
• 600 g kohlrabi (2 heads)
• 1 tsp Cornstarch
• 75 ml cooking cream
• 1 bunch chervil
• 1 tbsp honey

Instructions

1. 1.

   Peel the shallots and cut them in half or quarters depending on size.

2. 2.

   Pat the meat dry. Sift the flour into a fine sieve and dust the meat evenly with it.

3. 3.

   Heat the oil in a non‑stick braising pot. Brown the meat in two batches over high heat, then remove it.

4. 4.

   Add the shallots to the pan fat and sauté briefly. Return the meat, season with salt and pepper, pour in wine and reduce. Add poultry stock and bring to a boil.

5. 5.

   Wash the lemon hot, dry it, peel its zest into thin spirals, add to the ragout and simmer covered over low heat for 30 minutes.

6. 6.

   Meanwhile, clean, peel and cut the kohlrabi into bite‑sized pieces.

7. 7.

   Add the kohlrabi to the ragout and cook uncovered over low heat for another 20 minutes.

8. 8.

   Whisk cornstarch in a little cold water. Stir in cream and cornstarch into the ragout and bring to a boil.

9. 9.

   Wash the chervil, shake dry and roughly chop the tender stems. Halve the lemon and squeeze one half (use the rest elsewhere).

10. 10.

    Remove the zest from the pot, stir in honey, season the ragout with salt, pepper and lemon juice. Just before serving fold in the chervil.