John Myers
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Veal Loin with Beetroot Gnocchi on Pea and Mint Puree and Tomato Sauce
The perfect veal loin with beetroot gnocchi on pea and mint puree and tomato sauce recipe with a picture and simple step-by-step instructions.
For the beetroot gnocchi:
- 1 kg Floury potatoes
- 200 g Flour
- 2 Pc. Egg yolk
- Salt
- 50 g Beetroot powder
- 60 g Walnuts
- Thyme
- Rosemary
- Swiss chard
For the tomato sauce:
- 2 tbsp Olive oil
- 20 g Sugar
- 40 g Celery
- 2 Pc. Vegetable onions
- 2 Pc. Garlic cloves
- 2 tbsp Tomato ketchup
- 1 tbsp Fennel seeds
- 500 ml Sieved tomatos
- 1 Msp Juniper berries
- 1 tsp Oregano
- 1 tsp Bruschetta spice
- 1 tsp Olive spice
For the red onion:
- 200 ml Water
- 100 ml Apple Cider Vinegar
- 50 g Sugar
- 1 tsp Coriander
- 1 tsp Salt
For the pea and mint puree:
- 2 Pc. Garlic cloves
- 2 Pc. Mint stalks
- 1 kg Frozen peas
- 150 ml Vegetable broth
- 2 tbsp Sour cream
- Salt
- Pepper
- Lemon
For the young carrots:
- 750 g Young carrots
- 30 g Butter
- 15 g Sugar
- 150 ml Vegetable stock
- 1 Msp Vanilla pulp
For the meat:
- 2,5 kg Loin of veal
- 1 Pc. Thyme bunch
- 20 g Alpine herb salt
- 2 Pc. Garlic cloves
Beetroot Gnocchi:
- For the beetroot gnocchi, cook the potatoes with the skin on until tender. When they are still hot, peel off the peel and use a potato press to make mashed potatoes.
- Depending on the taste, more beetroot can be used. Now roll out the dough with the help of flour and shape into small gnocchi.
- Put the finished gnocchi in boiling water and wait until they come to the surface. Then skim off the gnocchi and, if necessary, fry in a pan with butter, thyme, rosemary and chard and serve.
- To finish the tomato sauce, heat the olive oil in a saucepan and let the sugar caramelize. Add the celery, onions and garlic and sauté.
- Then fill up with the tomatoes, salt, fennel, tomato ketchup and the strained tomatoes and bring to the boil.
Onions:
Pea and mint puree:
- Sauté the garlic for the pea and mint puree in a pan with butter. Add the frozen peas and heat. Then add the vegetable stock and simmer for 5 minutes.
- Use a hand blender to chop the finished peas into a coarse puree. Then fold in the mint and pass the puree through a sieve. Finally add the sour cream, salt and pepper.
Loin of veal:
- Parry the meat in the morning and remove the silver skin and excess fat. Rub with the alpine salt, thyme and garlic and then chill.
- When the meat has reached a core temperature of approx. 58-60 ° C, take it out of the oven and cover it and let it rest for 5 minutes. Cut along the bone and serve.
- Finally, heat the carrots with butter and sugar in a pan and add the vanilla pulp. Pour in the vegetable stock and simmer until the carrots are soft or firm to the bite.
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