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Jenn Metivier
Fricandeau with apple and candied carrots
A delicious French recipe for fricandeau with apple and candied carrots.
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Ingredients
Directions
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Remove the meat from the refrigerator 20 minutes before use. Preheat the oven to 120 ° C.
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Sprinkle the meat generously with salt and pepper. Wash the apples and drill out the cores.
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Cut the leaves from the roots but leave a small piece of green. Place the carrots in the baking dish and spread olive oil, the ginger powder, salt and the stock.
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Place the roots covered with a lid or aluminum foil at the bottom of the oven.
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Heat the oil in the frying pan and fry the meat around light brown.
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Add the cloves of garlic, Italian herbs and apple juice and place the pan in the middle of the oven.
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Roast the meat in about 50 minutes. Put the apples in the frying fat for the last 30 minutes. Occasionally create some frying liquid over the meat and the apples.
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Remove both from the frying pan and place them on a scale in the switched off oven. Let the roasting liquid reduce slightly to gravy. Serve the meat in slices, with the apples and the roots.
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Nutrition
505Calories
Sodium0% DV0g
Fat32% DV21g
Protein88% DV44g
Carbs11% DV32g
Fiber0% DV0g
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