John Myers
Contents
show
Veal Nuts Braised in Oven with Cream and Savoy Cabbage with Potato Gratin
The perfect veal nuts braised in oven with cream and savoy cabbage with potato gratin recipe with a picture and simple step-by-step instructions.
Veal nut
- 1,2 kilogram Veal nut
- 3 Garlic cloves
- 200 g Leek
- 200 g Carrots
- 200 g Fresh celery
- 1 Onion
- Bbq seasoning
- Salt
- Pepper
Cream and savoy cabbage
- 1 Savoy cabbage fresh
- 100 ml Green Valtellina
- 1 Onion
- 250 ml Cream
- 100 ml Vegetable stock
- 100 ml Vinegar
- Salt
- Pepper
- Nutmeg
potato gratin
- 2 kilogram Waxy potatoes
- 400 ml Cream
- 100 g Butter
- Salt
- Pepper
- Nutmeg
Veltlin essence
- 2 Shallots
- 750 ml Green Valtellina
- 100 ml Vegetable stock
- Locust bean gum
Veal nuts
- Clean the veal nut and massage it in thoroughly with salt, pepper, the grill spice mixture and the pressed garlic. Let the meat steep in the refrigerator for about 4 hours. Then bring the meat back to room temperature and fry it in oil so that roasted aromas can develop.
- Then cut the vegetables into large pieces, fry them very spicy and put them in a baking dish. Place the seared veal nuts on the vegetables and put the casserole dish in the oven at 200 degrees for about 40 minutes (with the lid).
Cream and savoy cabbage
- Pick apart the head of savoy cabbage leaf by leaf, wash thoroughly and remove the stalk. Then cut the outer, green leaves into small strips and blanch them in salt and vinegar water. Then rinse it in cold water to prevent the savoy cabbage from cooking.
- Steam the finely chopped onion with a little oil in a large saucepan, chop the inner, white leaves of the savory and add to the onions. Steam everything for a short time with the lid closed and then deglaze with a little white wine and add the vegetable stock. Now cook the savoy cabbage leaves very soft and season with salt, pepper and nutmeg. After the savoy cabbage has become nice and soft, add the cream and puree. Add the blanched savoy cabbage to the pureed savoy cabbage and heat it up approx. 15 minutes before serving.
potato gratin
- Peel the potatoes, cut them into very fine slices and season them well with pepper, salt and nutmeg. Put the potatoes in a greased baking dish and add the cream. Bake the gratin in the oven for about 40 minutes at 200 degrees.
Veltlin essence
- Fry the finely chopped shallots in a small saucepan with a little oil and deglaze with Grüner Veltliner. Reduce the wine to a minimum to intensify the taste. Finally, add a little vegetable stock to neutralize the sour and peppery taste of the wine. If necessary, you can thicken the sauce with a little locust bean gum.
Facebook Comments