John Myers
Trilogy of Sweet Potatoes, Veal & Artichokes (Belle La Donna)
The perfect trilogy of sweet potatoes, veal & artichokes (belle la donna) recipe with a picture and simple step-by-step instructions.
For the sauce:
- 6 Pc. Sweet potatoes
- 1 Pc. Artichokes
- 1 Pc. Yellow peppers
- 1 Pc. Green peppers
- 1 Pc. Chili
- White mushrooms
- Carrots
- 1 Pc. Pomegranate
- 1 Pc. Chili
- 2 tsp Vegetable broth powder
- 150 ml Red wine
- Thyme
- Rapeseed oil
- Spelled flour
- Salt and pepper
- Dice the vegetables and fry them in rapeseed oil together with a finely chopped chilli. Cut the veal into medallions (or use the finished medallions), season everything with salt and pepper and fry briefly on both sides in a pan with rapeseed oil. After searing in a preheated oven at 150-180 degrees, cook for about 20 minutes.
- Then start preparing the sauce, heat a large saucepan with rapeseed oil (fill approx. 2 cm high) and heat it up. Peel the sweet potatoes, cut into slices as wide as a thumb and cut out shapes with cookie cutters. Then fry the sweet potatoes in the hot rapeseed oil for about 15 minutes. Make sure that they do not float on the bottom. Line a surface with kitchen paper and let the fried sweet potato pieces drip off on it. Finally, drizzle with truffle oil.
- For the sauce, heat a little rapeseed oil in a pan. Chop the thyme and chilli and remove the pomegranate seeds from the pomegranate. Fry everything in the oil and deglaze with red wine. Then stir together the red wine and some spelled flour and 2 teaspoons of vegetable stock in a container and then add to the sauce in the pan. Simmer everything together for 20 minutes and season with salt and pepper.
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