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Soft veal ragout (with celeriac biscuits)
 
 
4 ServingsPTM135 min

Soft veal ragout (with celeriac biscuits)


A tasty Dutch recipe. The main course contains the following ingredients: meat, veal steaks (diced), butter, leeks (thin rings), winter carrot (scraped and sliced), thyme leaves (a 15 g container), white wine, beef broth (from tablet), cream fraiche (125 ml), eggs (split (protein is not used)) and coarse mustard.

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Directions

  1. Sprinkle the meat with salt and (freshly ground) pepper.
  2. Heat the butter in a frying pan and brown the meat.
  3. Spoon the leek, the carrot and the thyme and pour the wine and the stock.
  4. Turn down the heat and roast the veal covered in 2 hours until tender or until very soft.
  5. Stir it through now and then.
  6. Beat in a bowl the crème fraîche with the egg yolks and mustard.
  7. Stir the cream mixture through the meat and simmer for another 10-15 minutes.
  8. Season with salt and pepper.
  9. Tasty with celeriac biscuits, see tip..


Nutrition

450Calories
Sodium0% DV1.510mg
Fat51% DV33g
Protein68% DV34g
Carbs1% DV3g
Fiber64% DV16g

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