← All recipes

🍽️ Tender Veal Stew with Kohlrabi

477 kcal · 30 min · 4 servings

Tender Veal Stew with Kohlrabi Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shallots and cut them in half or quarters depending on their size.
  2. 2. Pat the meat dry with kitchen paper.
  3. 3. Place the flour in a fine sieve and dust the meat evenly with it.
  4. 4. Heat the oil in a coated casserole pot.
  5. 5. Sear the meat in two batches over high heat until browned all over.
  6. 6. Remove the browned meat from the pot and set it aside.
  7. 7. Add the shallots to the remaining fat in the pot and sweat them briefly.
  8. 8. Return the meat to the pot.
  9. 9. Season the dish with salt and pepper.
  10. 10. Pour in the wine and let the liquid reduce.
  11. 11. Add the poultry stock and bring the mixture to a boil.
  12. 12. Rinse the lemon under hot water and dry it.
  13. 13. Peel the lemon zest in a thin spiral.
  14. 14. Add the lemon zest to the veal stew.
  15. 15. Simmer the stew covered on low heat for 30 minutes.
  16. 16. Clean and peel the kohlrabi.
  17. 17. Cut the kohlrabi into bite-sized pieces.
  18. 18. Add the kohlrabi pieces to the veal stew.
  19. 19. Let the dish simmer uncovered on low heat for another 20 minutes.
  20. 20. Stir the cornstarch into a small amount of cold water until smooth.
  21. 21. Add the cream and the dissolved cornstarch to the pot.
  22. 22. Stir and bring the sauce to a brief boil.
  23. 23. Wash the chervil and shake it dry.
  24. 24. Roughly chop the tender stems of the chervil.
  25. 25. Cut the lemon in half and squeeze one half.
  26. 26. Remove the lemon zest from the pot.
  27. 27. Stir the honey into the stew.
  28. 28. Season the dish to taste with salt, pepper, and the lemon juice.
  29. 29. Set the chervil aside until just before serving.
  30. 30. Stir the chervil into the stew shortly before serving.

Nutrition per serving