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Glazed loin of veal, jardinière of vegetablesTheWorldWideGourmet.com

Flavors of Italy

Total time: 30 to 60 min

Preheat oven to 220°C. (450°F.)
Preparation time: 20 minutes
Cooking time: Allow 3 minutes / 100 g (13 min/lb.)

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:108.9 kcal

Proteins:10 g

Fats:5.4 g

Carbohydrate:5.5 g

Fibers:2.7 g

Sugar:0.8 g

Cholesterol:39.4 mg

Sodium:174 mg

Calcium:34.2 mg

Energy:742 kcal

Proteins:68 g

Fats:37.1 g

Carbohydrate:37.7 g

Fibers:18.2 g

Sugar:5.4 g

Cholesterol:268.8 mg

Sodium:1185.9 mg

Calcium:232.8 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

trimmed loin of veal

80

g

butter

2

cloves of garlic, unpeeled

4

sage leaves

80

g

veal trimmings

80

g

veal stock

**Vegetables

4

carrot ovals

4

fennel leaves

4

celery ovals

4

green onions

4

asparagus

4

chard stems

4

artichokes, quartered

60

ml

olive oil

50

ml

white wine

30

ml

warm water

1

bay leaf

1

sprig of thyme

2

cloves of garlic, unpeeled

16

g

julienned leaves

2

black peppercorns

rosemary and salt

METHOD

  1. Melt the butter in a skillet and sear the meat on all sides.
  2. Add an unpeeled clove of garlic, the sage and scraps of veal and continue frying for several minutes.
  3. Add the veal drippings, pouring some spoonfuls over the meat.
  4. Place in the oven and roast constantly, basting with the pan drippings to glaze it.

To make the jardinière

  1. Simmer the artichokes on low heat in 20 ml (4 tsp.) of oil with the wine, parsley stems, the second garlic clove (peeled), pepper, rosemary and salt, if necessary.
  2. In another pan heat the remaining oil and add the thyme, bay leaf and carrots. Add the Swiss chard stems and less than 2 minutes later add the onions, celery and asparagus.
  3. Two minutes later add the fennel and water, and when the ingredients are almost cooked add the Swiss chard leaves.
  4. Turn off the heat and complete the jardinière with the parsley and drained artichokes.
  5. Serve the veal accompanied by the vegetable jardinière.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot

CHEF'S NOTES

For the centrepiece of the Christmas menu I suggest a glazed loin of veal, garnished with a jardinière of vegetables.

In the ingredients for the jardinière, "olivette" refers to small lengths of vegetable that have been trimmed into olive shapes.



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