Veal Chops with Vegetable RagoutTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 30 minutes
Cooking time: Under an hour
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:99.7 kcal
Proteins:8.9 g
Fats:4.2 g
Carbohydrate:7.7 g
Fibers:2.2 g
Sugar:3 g
Cholesterol:20.9 mg
Sodium:713.8 mg
Calcium:24.7 mg
Energy:1540 kcal
Proteins:137.5 g
Fats:64.2 g
Carbohydrate:118.2 g
Fibers:33.8 g
Sugar:46.4 g
Cholesterol:323.1 mg
Sodium:11022.8 mg
Calcium:382.1 mg
SIMILAR RECIPES
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Milk-Fed Veal Chop with Roasted and Grilled Lettuces
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
veal chops
16
pearl onions
12
green asparagus
8
new carrots
100
g
shelled beans (also remove the second skin)
100
g
small peas
4
small violet artichokes
200
ml
olive oil
80
g
truffles
1500
ml
veal stock
15
ml
flour
juice of 1 lemon
50
g
butter
salt and pepper
METHOD
- Brush the truffles. Peel all the vegetables. Cook the artichokes in 1 liter (4 cups) water to which you've added some flour and lemon juice to keep them white. Quarter them.
- Steam the asparagus. Leave the tips whole and slice the stems.
- Melt the butter in a Dutch oven or cocotte, add 100 ml (6 tbsp.) olive oil and sauté the onions. When they're lightly golden, add the carrots, peas and veal stock. Cook for a few minutes, then add the beans and artichokes and finally the asparagus. Season with salt and pepper and grate in the truffles. Cook for 20 minutes then add the remaining olive oil.
- Meanwhile, sauté the veal chops in butter and oil in a skillet until nicely browned on one side (6-7 minutes depending on size), turn them and cook for the same time on the second side.
- Transfer to a plate and let rest for a few minutes. Deglaze the skillet with a few spoonfuls of the cooking liquid from the vegetables.
- Place a veal chop on each plate, accompanied by the truffled vegetable ragout.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
