Veal nut in mangold coat with tuna sauce and rosemary potatoes

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan, fry the meat all around, remove. Peel the garlic, add the almonds, pine nuts, 3 tbsp. oil and lemon juice in the universal chopper to form a paste. Season to taste with salt. Clean and wash the chard, remove the leaves. Separate the chard stalks and cut into pieces. Blanch the leaves in boiling salted water for about 2 minutes. Remove and rinse with cold water. Drain. Peel onion and cut into pieces. Spread almond paste on the roast, press lightly. Place chard leaves all around the roast

2. 2

   Sauté the onion and chard stems in hot frying fat. Put them into an ovenproof dish. Place the roast on top, pour 200 ml of water. Season with salt and pepper. Cover the roast, place the dish on a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 3/4 hours. Wash the rosemary, shake dry. Remove the needles and chop finely. Wash the potatoes and grate them dry. Cut into slices. Mix in a bowl with rosemary, 2 tbsp. oil and paprika powder. About 35 minutes before the end of the cooking time, spread on the other half of the baking tray and bake until golden brown

3. 3

   For the sauce, drain the tuna. Wash and dab dry parsley and chives, put some parsley aside for garnishing. Puree the herbs with 1 tbsp. oil, tuna and sour cream. Season to taste with salt and pepper. Remove the veal nut from the stew stock and let it rest for about 5 minutes. Cut the roast open and serve with potatoes and sauce. Garnish with set aside parsley

Nutrition Facts

KCAL
960 kcal

CARBS
34 g

FATS
57 g

PROTEINS
75 g