Veal nut in sage and shallot sauce

For 6 people
  • 250 g shallots
  • 250 g Carrots
  • 3–4 stem (s) sage
  • 1,25 kg Veal (e.g. Nut)
  • Salt and pepper
  • 2 EL Oil
  • 1 Glass (400 ml) Veal stock
  • 1/4 l dry. White wine or broth
  • 1,2– 1.5 kg Potatoes
  • 750 g frozen princess beans
  • 1/2 Bund Parsley
  • 1 EL Butter
  • 2 TL Cornstarch
150 minutes
light
1.
Peel shallots and, depending on size, possibly cut in half. Peel, wash and dice the carrots. Wash the sage and pick off the leaves.
2.
Pat the meat dry, rub with salt and pepper.Fry all over in the hot oil in the roasting pan. Sauté shallots, except for 2, carrots and sage. Season with salt and pepper. Pour in the stock and wine, bring to the boil.
3.
Cover everything in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) 1 1/2 - 1 3/4 Stew for hours. Approx. Braise uncovered 15 minutes before the end of the roasting time.
4.
Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes.
5.
Cover and fry the frozen beans in a little boiling salted water for about 5 minutes. Wash and finely chop the parsley. Peel and finely dice the remaining shallots. Sauté in the hot butter until translucent. Drain the beans and toss in them with the parsley.
6.
Season to taste.
7.
Keep the roast warm. Mix the starch and approx. 3 tablespoons of cold water until smooth. Stir into the braised stock, bring to the boil and simmer for 1–2 minutes. Season the sauce with salt and pepper. Drain the potatoes, cut open the roast and arrange everything.
1 person approx:
  • 450 kcal
  • 52 g protein
  • 7 g fat
  • 35 g carbohydrates

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