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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).
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Ingredients
Directions
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Clean potatoes and boil for about 20 minutes with peel.
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Clean vegetables, divide them into florets and wash them.
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Cook for about 3 minutes.
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Drain in colander.
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Fry half of butter in frying pan.
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Veal cauliflower in approx.
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6 minutes of rosé.
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Halfway through.
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In the meantime stir fry of butter and vegetables for another 5 minutes stir-fry.
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Make vegetable sauce according to instructions.
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Create sauce by vegetable.
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Sift veal stews with salt and pepper.
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Serve with potatoes and mixed vegetables..
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Nutrition
480Calories
Sodium1% DV30mg
Fat23% DV15g
Protein70% DV35g
Carbs17% DV51g
Fiber4% DV1g
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