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Veal fricassee with potato wedges

Veal fricassee with potato wedges

Ingredients
  

Meat

  • 400 g diced veal lump or shoulder
  • ½ l water
  • a little coarse salt
  • 1 bay leaf

Potato wedges

  • 1 kg small potatoes
  • 1 tablespoon oil
  • a little coarse salt and a little pepper

Vegetable sauce

  • 4 carrots
  • 3 leeks
  • tbsp oil
  • 2 tbsp wheat flour
  • 250 g fine frozen peas
  • 1 bunch parsley

Instructions
 

Meat

  • Cut the meat into cubes approx. 2 × 2 cm.
  • Bring a pot of ½ liters of water to a boil. Put the meat in the boiling water. Bring to the boil, and froth away the impurities with a spoon
  • Add a little coarse salt and the bay leaf. Cook the meat approx. 1 hour on low heat under a lid before adding the vegetables. Meanwhile, you can make the potatoes and prepare the vegetables.

Potato wedges

  • Scrub the potatoes and cut them in half
  • Turn them in oil with a little coarse salt and pepper
  • Place them in a greased, ovenproof dish and fry them in the oven at 200 degrees approx. 50 minutes.

Vegetable Sauce

  • Peel the carrots and clean the leeks
  • Cut the vegetables into smaller pieces and cook them together with the meat for the last 10 minutes of the cooking time
  • Remove the pan from the heat. Heat oil in a small saucepan. Stir in the flour and gradually dilute with approx. 3 dl of the meat broth, until it thickens into a sauce
  • Boil the sauce for 4-5 minutes while stirring
  • Pour the sauce into the pan with the meat and vegetables. Put the peas in and cook the dish briefly through. Taste the sauce and add if necessary. a little salt and pepper
  • Rinse and chop the parsley
  • Serve the veal fricassee with potatoes. For the adults, you can serve chopped parsley as an accompaniment. See also encyclopedia page 102 regarding. green sprinkle

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