 |
| SUGGESTION OF THE WEEK | |||
| SPRING VEAL WITH NEW
VEGETABLES Ingredients for 4 persons : 900 gr [2 lbs] veal meat cut in big cubes (shoulder of veal is perfect) / 3 tomatoes / 5 to 6 new small white onions / 5 to 6 new carrots / 4 to 5 new turnips / ˝ lb fresh greenbeans / ˝ lb peas / 30 cl [10 fl oz] dry white wine / 50 gr [2 oz] butter / 1 Tbspoon plain flour / 1 bouquet garni (thyme, bayleaves, parsley….) / salt & pepper. - Wash and cube the tomatoes. - In a casserole, heat the butter and brown the meat cubes on all sides. Spread with the flour, add salt, then pour the white wine and turn. Add the tomatoes and the bouquet garni, mix again, cover and simmer for 30 minutes. - Prepare the vegetables : clean the onions, peel the carrots and turnips (according to their size, cut them in 2 if needed), pod the peas if you had them fresh and take the green beans ends off. - Add them to the ragout, except the green beans and let simmer for another 15 minutes, then add the green beans and simmer again for another 15 minutes. - Adjust seasoning and serve right away on a service dish ; the vegetable should stay slightly "crunchy" . TRICKS : - Never forget you can add a small glass of hot water at any time during cooking if you think the dish is sticking. - This is just a basic idea of meat ragout…Of course, you can switch or skip some vegetables, add some small new potatoes to this preparation…or even replace the veal meat with lamb or chicken ! |
| Back |
|
 |
|
Search
French Food and Cook
|
Copyright © 2008 French
Food and Cook