← All recipes

🍽️ Veal Medallions with Caramelized Turnips and Porcini Mushrooms

551 kcal · 30 min · 4 servings

Ingredients

• 8 small turnips
• 3 tbsp butter
• 3 tbsp sugar
• 60 ml vegetable stock
• 500 g porcini mushrooms
• 1 clove of garlic
• 600 g veal fillet (kitchen-ready)
• olive oil
• salt
• pepper (from the mill)
• 2 shallots
• 100 ml dry white wine
• 150 ml veal stock
• 50 ml whipping cream
• 0.5 tsp freshly chopped lemon thyme
• 0.5 tsp freshly chopped rosemary
• curly parsley (for sprinkling)

Instructions

1. 1. Peel the small turnips and cut off the green tops.
2. 2. Melt the butter and sugar in a pan.
3. 3. Add the turnips to the pan and caramelize them lightly.
4. 4. Pour the meat stock over the turnips.
5. 5. Cover the pan and let the turnips simmer over medium heat for about 10 minutes.
6. 6. Clean the porcini mushrooms in the meantime.
7. 7. Slice the mushrooms lengthwise into thin strips.
8. 8. Peel the garlic and slice it as well.
9. 9. Wash the veal and pat it dry with a kitchen towel.
10. 10. Cut the meat into 1.5-centimeter thick medallions.
11. 11. Heat oil in a hot pan.
12. 12. Fry the medallions on all sides until golden brown.
13. 13. Season the meat with salt and pepper.
14. 14. Remove the medallions from the pan.
15. 15. Wrap the meat in aluminum foil and let it rest briefly.
16. 16. Peel the shallots and chop them finely.
17. 17. Sweat the shallots in the pan juices until translucent.
18. 18. Deglaze the mixture with wine.
19. 19. Add more meat stock.
20. 20. Season the sauce with salt and pepper.
21. 21. Let the sauce simmer over medium heat for about 5 minutes.
22. 22. Add the cream to the sauce.
23. 23. Blend the sauce until smooth.
24. 24. Heat oil in another pan.
25. 25. Fry the mushrooms and garlic until golden brown.
26. 26. Season the mushrooms with salt and pepper.
27. 27. Stir in thyme and rosemary.
28. 28. Taste the mushrooms and adjust seasoning if needed.
29. 29. Plate the turnips, medallions, and mushrooms.
30. 30. Drizzle the dish with the sauce.
31. 31. Sprinkle with parsley and serve.

Nutrition per serving

• kcal: 551
• Protein: 45 g · Fett/Fat: 25 g · Carbs: 31 g