Veal with Vegetables
Veal with vegetables is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g veal fillet
- Salt
- Pepper (freshly ground)
- 2 tbsp Vegetable oil
- 400 g truffle potato (e.g., Vitelotte)
- vegetable oil (for frying)
- Sea salt
- 4 artichoke hearts (canned)
- 150 g sweet potatoes
- 1 Carrot
- 80 g sugar snap peas
- 50 g peas (frozen)
- 1 tbsp butter
- Salt
- 100 ml dry white wine
- 150 ml Vegetable broth
- 150 ml Heavy Cream
- Nutmeg (freshly grated)
- a splash lemon juice
- 30 g parmesan (chunks)
Instructions
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1.
Preheat the oven to 100°C with upper and lower heat. Rinse the meat, pat dry with kitchen paper, trim with a sharp knife, season with salt and pepper, and sear all sides in a hot pan with 2 tbsp oil. Then place on a rack, slide a fat pan or baking sheet underneath, and bake for 60-70 minutes until pink.
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2.
For the chips, peel the potatoes with a paring peeler, wash, and slice very thinly or grate on a vegetable grater. Pat dry thoroughly with kitchen paper. Heat the frying oil in a wide pot; it’s hot enough when small bubbles rise from a wooden spoon placed inside. Alternatively heat oil in a fryer to about 170°C. Fry the chips in batches for 2-3 minutes until crisp, then lift with a slotted spoon and drain on kitchen paper, lightly salt.
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3.
For the vegetables, drain and halve the artichokes. Peel and cut the sweet potato into wedges. Peel the carrot and julienne lengthwise. Wash the sugar snap peas, trim ends with a small knife, removing any strings if needed, then halve diagonally. Thaw the peas. Melt butter in a pan and sauté the sweet potatoes for 6 minutes over medium heat. Add artichokes, snap peas, carrots, and peas; cook 1-2 minutes more. Deglaze with wine, let evaporate slightly, add broth, and simmer 1-2 minutes until vegetables are tender yet still crisp.
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4.
Remove the fillet from the oven, rest briefly, then slice into rounds. Lift the vegetables from the sauce with a slotted spoon, drain well, and arrange on plates. Stir cream into the sauce, bring to a boil once, season with salt, nutmeg, and lemon juice. Whisk until frothy with an immersion blender. Arrange meat and chips over the vegetables, sprinkle parmesan, drizzle sauce, and serve.
