Filter
Reset
Sort ByRelevance
Deborah Folle-Scott
Veal escalope with cauliflower and broccoli
A tasty Dutch recipe. The main course contains the following ingredients: meat, potatoes, broccoli, cauliflower, butter or margarine, veal oysters (approx. 110 g) and a vegetable sauce mix (pack of a 150 g).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean potatoes and boil for about 20 minutes with peel.
-
Clean vegetables, divide them into florets and wash them.
-
Cook for about 3 minutes.
-
Drain in colander.
-
Fry half of butter in frying pan.
-
Veal cauliflower in approx.
-
6 minutes of rosé.
-
Halfway through.
-
In the meantime stir fry of butter and vegetables for another 5 minutes stir-fry.
-
Make vegetable sauce according to instructions.
-
Create sauce by vegetable.
-
Sift veal stews with salt and pepper.
-
Serve with potatoes and mixed vegetables..
Blogs that might be interesting
-
30 minMain dishsole fillets, lime juice, soy sauce, winter carrot, bunch onions, fresh parsley,steamed sole with carrot and spring onion
-
70 minMain dishrigatoni, fennel tubers, olive oil, butter, flour, milk, Gorgonzola, Spinach, garlic, Italian spices, ricotta,rigatoni with spinach, fennel and cheese
-
20 minMain dishold brown bread, old white bread, walnut, almond, mature cheese, dried Provençal herbs, basil, parsley, filo pastry, olive oil, butter, zucchini, cherry / Christmas, Camembert, Brie,filo pie with zucchini, tomatoes and camembert
-
25 minMain dishminced beef, Red onion, Italian spices, egg, fine bread crumb, olive oil, hamburger bun, pancetta, raw ham, arugula, radicchio, sun-dried tomato, low-fat yogurt, halvanaise, Pesto, tomato ketchup, flat leaf parsley,Mediterranean citizen with pesto dip
Nutrition
480Calories
Sodium1% DV30mg
Fat23% DV15g
Protein70% DV35g
Carbs17% DV51g
Fiber4% DV1g
Loved it