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Veal Paupiettes with Spring Vegetables Recipe
Flavors of France
Cooking time: 40 minutes
Total time: 1hr to 2hr
Preparation time: 35 minutesCooking time: 40 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 4 Veal paupiettes (thin slices)
- 1.5 kg (3 lb.) beans
- 2 new carrots
- 2 new turnips
- 5 new onions
- 2 new cloves of garlic or 2 stalks of green garlic
- 2 sprigs of fresh savory
- 4 tbsp. olive oil
- 3 tbsp. crème fraîche
- Salt and freshly ground pepper
Method
- Brown the veal paupiettes over low heat in 2 tbsp. oil. When browned, add the washed chopped onions (use the green part as well, if very fresh), peeled diced turnips and carrots and sliced garlic.
- Season with salt and pepper, add a glassful of water and cover. Simmer for 30 minutes, turning the paupiettes and stirring the vegetables from time to time.
- Heat the cream over low heat with the savory leaves; set aside.
- Shell the beans and blanch them for 10 minutes. Remove the outer skins.
- In a sauté pan, cook the beans for about 10 minutes with the remaining oil, the savory cream, salt and pepper.
- Serve the paupiettes surrounded by the spring vegetables and creamed beans.
Sommelier
A fruity St. Emilion
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Photo and collaboration: CIV, France
Photo and collaboration: CIV, France
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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