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
-
35 minMain dishOven vegetable fresh vegetable grass, mild olive oil, flat bread, chiliburger, midi cucumber, lettuce melange corn, fresh yogurt dressing, vegetable spread garden peas-fresh mint,vegetarian mexican chilli burger with vegetable fries and salad
-
20 minMain dishcabbage, green tagliatelle, olive oil, onion, garlic, Mozzarella, dried Italian herbs, lemon, cherry / Christmas, mature cheese,pointed cabbage paste with mozzarella
-
15 minMain dishwhite quick-cooking rice, winter carrot, Red onion, Broccoli, traditional olive oil, garlic, shawarma meat, Japanese soy sauce, tap water,broccoli dish with shoarma strips
-
65 minMain dishrice, Red pepper, onion, tuna natural, pineapple pieces on heavy syrup, parsley, thyme, oil, tomato paste, salt and pepper, grated mature cheese, butter to grease,hawaii rice
Nutrition
480Calories
Sodium1% DV30mg
Fat23% DV15g
Protein70% DV35g
Carbs17% DV51g
Fiber4% DV1g
Loved it