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🍽️ Tongue with Vegetables and Potatoes

820 kcal · 30 min · 4 servings

Ingredients

• 1 kg cured tongue
• 2 onions
• 2 carrots
• 150 g celeriac
• 2 cloves
• 4 allspice berries
• 1 tsp peppercorns
• 1 bay leaf
• 600 g waxy potatoes
• salt
• 300 g Romanesco
• 2 yellow carrots
• 1 handful parsley
• 50 g butter
• parsley (for garnishing)

Instructions

1. 1. Rinse the tongue thoroughly under running water.
2. 2. Peel the onions, carrots, and celery.
3. 3. Cut the peeled vegetables into small cubes.
4. 4. Fill a large pot with water and bring it to a boil.
5. 5. Add the tongue, the diced vegetables, cloves, allspice berries, peppercorns, and bay leaves to the boiling water.
6. 6. Simmer the tongue gently over low heat for about two and a half hours.
7. 7. Make sure the tongue is always completely covered with water while cooking.
8. 8. Peel the potatoes.
9. 9. Place the peeled potatoes in salted water.
10. 10. Cook the potatoes for about thirty minutes until tender.
11. 11. Wash the Romanesco thoroughly under running water.
12. 12. Separate the Romanesco into small florets.
13. 13. Bring a pot of salted water to a boil.
14. 14. Blanch the Romanesco florets for about four minutes until al dente (cook briefly in boiling water).
15. 15. Immediately shock the Romanesco florets with cold water.
16. 16. Drain the Romanesco florets well.
17. 17. Peel the carrots.
18. 18. Slice the carrots lengthwise into thin slices.
19. 19. Remove the tongue from the broth.
20. 20. Rinse the tongue briefly.
21. 21. Peel the skin off the still warm tongue.
22. 22. Place the skinned tongue back into the broth.
23. 23. Reheat the tongue in the broth.
24. 24. Wash the parsley.
25. 25. Shake the parsley dry.
26. 26. Pluck the parsley leaves from the stems.
27. 27. Finely chop the parsley leaves.
28. 28. Add the chopped parsley and forty grams of butter to a hot pot.
29. 29. Add the drained potatoes to the pot.
30. 30. Lightly salt the potatoes.
31. 31. Heat a frying pan.
32. 32. Add the remaining portion of butter to the hot pan.
33. 33. Add the Romanesco and carrot slices to the pan.
34. 34. Add two to three tablespoons of the tongue broth to the pan.
35. 35. Toss the vegetables for three to four minutes until cooked.
36. 36. Season the vegetables with salt.
37. 37. Remove the tongue from the broth.
38. 38. Slice the tongue.
39. 39. Arrange the tongue slices on plates.
40. 40. Add the vegetables and parsley potatoes to the tongue slices.
41. 41. Garnish the dish with fresh parsley.
42. 42. Serve the dish.

Nutrition per serving

• kcal: 820
• Protein: 47 g · Fett/Fat: 51 g · Carbs: 44 g