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🍽️ Tender Veal Tongue with Herb Quark and Potatoes

406 kcal · 30 min · 4 servings

Ingredients

• 750 g veal tongue
• salt
• 150 g large carrots (1 large carrot)
• 150 g celeriac (1 piece)
• 50 g parsley root (1 parsley root)
• 250 g leek (1 stalk)
• 2 sprigs lovage (or parsley)
• 12 black peppercorns
• 6 leaves sorrel
• 3 spring onions
• 0.5 lemon
• 250 g low-fat quark
• pepper
• Tabasco
• 600 g new potatoes
• 1 box garden cress

Instructions

1. 1. Rinse the veal tongue under cold water.
2. 2. Place the tongue in a pot and cover it with 2.5 liters of cold water.
3. 3. Add a pinch of salt to the water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat so the water simmers gently.
6. 6. Skim off the rising foam several times with a skimmer.
7. 7. Wash the carrot, celery, and parsley root.
8. 8. Peel the root vegetables.
9. 9. Wash the leek thoroughly.
10. 10. Cut all the vegetables into rough chunks.
11. 11. Wash the lovage leaves.
12. 12. Add the chopped vegetables, lovage, and some peppercorns to the pot.
13. 13. Cook the veal tongue over medium heat for 2.5 to 3 hours.
14. 14. Wash the sorrel.
15. 15. Dry the sorrel in a salad spinner.
16. 16. Chop the sorrel very finely.
17. 17. Clean the spring onions.
18. 18. Wash the spring onions.
19. 19. Slice the spring onions into thin rings.
20. 20. Squeeze the lemon.
21. 21. Stir the chopped sorrel and spring onions into the quark.
22. 22. Season the quark with salt and pepper.
23. 23. Add a dash of Tabasco sauce.
24. 24. Add some lemon juice.
25. 25. Chill the quark.
26. 26. Wash the potatoes.
27. 27. Scrub the potatoes thoroughly.
28. 28. Bring the potatoes to a boil in salted water.
29. 29. Cook the potatoes covered for 20 minutes.
30. 30. Drain the potatoes.
31. 31. Cut the cress from the bed.
32. 32. Fold the cress into the cold quark.
33. 33. Remove the cooked tongue from the broth.
34. 34. Peel the white skin off the tongue.
35. 35. Cut off the fat and tendons from the tongue.
36. 36. Slice the tongue.
37. 37. Serve the tongue slices with the quark and potatoes.

Nutrition per serving

• kcal: 406
• Protein: 38 g · Fett/Fat: 15 g · Carbs: 26 g