Braised Veal Cheeks with Glazed Carrots and Spring Herb Salad
Servings: 5 people
Veal cheeks
- 5 Veal cheeks
- 100 g Clarified butter
- 1 bunch Soup vegetables
- 750 ml Red wine
- 1 Clove of garlic
- 4 Rosemary sprigs
- 150 ml Port wine
Carrots
- 10 Baby carrots
- 1 pinch Salt
- 1 pinch Sugar
- 1 Clove of garlic
- 0,75 tsp Turmeric
- 4 tbsp Maple syrup
- 4 tbsp Soy sauce
salad
- 300 g Salad
- 1 packet Edible flowers
- 2 tbsp Balsamic vinegar
- 4 tbsp Olive oil
- 1 shot Maple syrup
- 1 Clove of garlic
Veal cheeks
Parry the veal cheeks, then dissolve well all over in the pressure cooker in very hot clarified butter and remove. Now roast the diced soup vegetables in the same fat, add the cheeks and deglaze with half a bottle of red wine, add more if necessary. Add the clove of garlic, a few sprigs of rosemary and close the pressure cooker.
Serving: 100g | Calories: 183kcal | Carbohydrates: 8.7g | Protein: 1.1g | Fat: 12.3g