Veal fricassee with spring vegetables

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Peel and clean the carrots. Clean and wash the leek. Cut both into large pieces. Peel onion and lard with cloves. Put the vegetables, larded onion, veal bones, thyme, bay leaf, salt and pepper in 2 litres of water, bring to the boil and simmer over a low heat for about 1 1/2 hours. Skim the bouillon from time to time, then pour through a sieve, collect

2. 2

   Cut the veal into pieces. Heat 25 g butter in a roasting pan and fry the meat in it briefly without browning. Dust with flour and stir well. Then deglaze with approx. 1.25 litres of bouillon, bring to the boil and simmer for approx. 1 1/2 hours at low heat

3. 3

   Clean and sanitize the mushrooms. Heat 10 g butter in a pan. Sauté the mushrooms in it for about 5 minutes without browning them. Add the mushrooms about 10 minutes before the end of the cooking time. Stir in crème fraiche. Let simmer for about 15 minutes. Season with salt, pepper and some lemon juice

4. 4

   Wash and clean the mangetouts, baby carrots and turnips, leaving about 1 cm of the "green" in each case. Heat 10 g butter in a pot. Brown carrots and navettes in it, deglaze with 100 ml bouillon, boil for about 5 minutes. Add sugar snap peas about 2 minutes before the end of the cooking time. Add vegetables with cooking stock to the meat. Season fricassee to taste, sprinkle with chervil and coloured pepper, arrange in deep plates

5. 5

   with 8 servings:

Nutrition Facts

KCAL
400 kcal

CARBS
9 g

FATS
19 g

PROTEINS
43 g