John Myers
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Raclette Rösti, with Veal Strips and Sauce (Patrick Nuo)
The perfect raclette rösti, with veal strips and sauce (patrick nuo) recipe with a picture and simple step-by-step instructions.
Steamed carrots
- 300 g Carrots
- 1 tbsp Butter
- 1 piece Onion
- 150 ml Vegetable broth
- 0,5 bunch Parsely
Hash browns
- 500 g Cooked potatoes
- 1 tbsp Butter
- 2 tbsp Oil
- 1 pinch Salt
Sliced veal
- 600 g Sliced veal
- 1 tbsp Oil
- 1 piece Onion
- 1 pinch Salt and pepper
- 1 pinch Herbs of Provence
- 400 ml White wine
- 600 ml Dark gravy preserve
- 300 ml Cream
- 0,5 bunch Parsely
Carrots
- Peel and slice the carrots. Peel and finely chop the onions and sauté in butter. Add the carrots.
- Deglaze with the stock and continue cooking for about 10-15 minutes over a mild heat, seasoning if necessary. Finely chop the parsley and sprinkle over it.
Hash browns
- For the rösti, peel the potatoes (cooked the day before) and grate them on the potato grater. Let the oil and butter get hot in the frying pan. Add the potatoes, press down a little and season with salt, reduce the heat.
- After 10 minutes, turn the rösti with a plate. Put the butter and oil into the pan again and fry on the second side – add a little salt again.
Sliced
- For the shredded meat, heat the oil in the frying pan and fry the meat until crispy.
- Peel and finely chop the onions. Add the chopped onions to the meat in the pan and season.
- Deglaze with white wine and add the gravy. Season with salt and herbs from Provence and let simmer for another 10 minutes. Add the cream and sprinkle with parsley when serving.
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