Veal medallions with macadamia parsley filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash parsley, shake dry, chop coarsely. Bark the toast and dice. Puree parsley, toast, nuts and 1 tablespoon of oil. Season with salt and pepper. Wash medallions and dab dry.

2. 2

   Cut a deep pocket in each and fill it with the nut mixture. Fry in 1-2 tablespoons of hot oil for 2 minutes on each side. Season with salt and pepper and place on a baking tray. Cook in the preheated oven (electric cooker: 80 °C) for about 1 1/2 hours until done.

3. 3

   Meanwhile, for the vegetables, peel the potatoes and kohlrabi, wash them and cut them into fine slices. Peel and finely chop the onion. Melt butter, fry onion and potatoes for about 5 minutes at low heat, salt a little.

4. 4

   Add the kohlrabi and sauté briefly. Deglaze with 200 ml water and cream, season with salt and pepper. Cover and cook for 8-10 minutes. Wash basil, pluck leaves, cut into strips and add to vegetables.

5. 5

   Serve with the medallions.

Nutrition Facts

KCAL
600 kcal

CARBS
27 g

FATS
39 g

PROTEINS
38 g