Veal pot with turnip

Name: Veal pot with turnip
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg released shoulder of veal; 2 Onions; 1 Garlic clove; 2-3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml White wine; 1 TABLESPOON clear soup; 1 bundle (approx. 500 g) Carrots; 1 collar Mairübchen; 1⁄2 Federation Parsley and chives; 100 g green olives (without stone)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg released shoulder of veal
2 Onions
1 Garlic clove
2-3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml White wine
1 TABLESPOON clear soup
1 bundle (approx. 500 g) Carrots
1 collar Mairübchen
1⁄2 Federation Parsley and chives
100 g green olives (without stone)

Directions

1
Clean, wash and slice the mushrooms. Peel and finely chop the onion. Roast the nuts and take them out.
2
Heat the oil. Fry the mushrooms for about 5 minutes until golden brown. Fry onion and hazelnuts briefly. Season with salt and pepper. Add milk and cream, bring to the boil. Simmer sauce for 3-5 minutes.
3
Meanwhile cook the pasta in plenty of boiling salted water for about 10 minutes until al dente. Thicken sauce with sauce thickener. Season to taste with salt, pepper and nutmeg. Clean, wash and pluck the rocket. Drain noodles.
4
Mix rocket and mushroom-nut sauce with 2⁄3 Serve immediately and sprinkle with the rest of the rocket.