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🍽️ Tender veal roast with apple horseradish

268 kcal · 30 min · 4 portions

Tender veal roast with apple horseradish Cuisine gratuitement avec MyFoody →

Ingrédients

Préparation

  1. 1. Wash the vegetables for the broth and cut them into large pieces.
  2. 2. Cut the onions in half.
  3. 3. Place a piece of aluminum foil in a pan.
  4. 4. Place the onions on the foil with the cut side down.
  5. 5. Roast the onions until they are light brown.
  6. 6. Cut the lemon in half.
  7. 7. Squeeze the juice from the lemon.
  8. 8. Add 3 liters of water to a large pot.
  9. 9. Add the chopped vegetables, the roasted onions, bay leaves and 2 teaspoons of salt to the water.
  10. 10. Bring the broth to a boil.
  11. 11. Rinse the veal.
  12. 12. Pat the meat dry.
  13. 13. Place the meat in the boiling broth.
  14. 14. Let the meat cook for 1 hour and 30 minutes over low heat.
  15. 15. Quarter the apples.
  16. 16. Peel the apples.
  17. 17. Remove the cores.
  18. 18. Cut the apples into large pieces.
  19. 19. Put the apple mixture into a small pot.
  20. 20. Add 1 tablespoon of lemon juice.
  21. 21. Add 1 tablespoon of water.
  22. 22. Add a pinch of salt.
  23. 23. Bring the mixture to a boil over low heat, stirring.
  24. 24. Simmer the apples covered until they fall apart.
  25. 25. Stir occasionally.
  26. 26. Let the apple compote cool down.
  27. 27. Wash the carrots.
  28. 28. Peel the carrots.
  29. 29. Wash the potatoes.
  30. 30. Peel the potatoes.
  31. 31. Cut the carrots into cubes of about 1 cm.
  32. 32. Cut the potatoes into cubes of about 1 cm.
  33. 33. Put the vegetable cubes in a bowl of cold salted water.
  34. 34. Clean the leek.
  35. 35. Wash the leek.
  36. 36. Cut the leek into rings about 1 cm thick.
  37. 37. Remove the meat from the pot.
  38. 38. Keep the meat warm.
  39. 39. Strain the broth through a fine sieve.
  40. 40. Measure out 1 liter of the broth.
  41. 41. Bring the measured broth back to a boil.
  42. 42. Add the potatoes and carrots to the broth.
  43. 43. Boil the vegetables for 4 minutes.
  44. 44. Add the leek.
  45. 45. Continue cooking everything for another 4 minutes.
  46. 46. Season the vegetables with salt and pepper.
  47. 47. Wash the horseradish.
  48. 48. Peel the horseradish.
  49. 49. Grate the horseradish finely.
  50. 50. Stir the grated horseradish into the cooled apple compote.
  51. 51. Season the apple horseradish mixture with salt and pepper.
  52. 52. Wash the chives.
  53. 53. Shake the chives dry.
  54. 54. Cut the chives into small rings.
  55. 55. Slice the veal.
  56. 56. Distribute the meat slices in deep plates.
  57. 57. Pour the hot broth and vegetables over the meat.
  58. 58. Sprinkle the dish with the chive rings.
  59. 59. Serve the dish with the apple horseradish mixture.

Nutrition par portion