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Grain-fed veal cheek and sweetbreads, purée of parsley root and Maitake mushrooms, à la Mitoyen https://www.metro.ca/userfiles/image/recipes/Joues-ris-Veau-grain-puree-racines-persil-maitake-4601.jpg PT2H00M PT1H30M PT3H30M
Preheat oven to 160°C (325°F).Season the grain-fed veal cheeks with salt and pepper. Heat oil in a skillet over medium-high heat and brown the cheeks on all sides. Add onion, carrots, leaks and celery. Season with salt and pepper. Sweat the mixture, stirring for 15 minutes. Add thyme, garlic and veal cheeks. Add white wine, and enough veal stock to just cover the cheeks.Cover and bake for 1 1/2 hours, then remove the cheeks.Strain the liquid and skim off fat. Pour the liquid into a saucepan, heat and reduce by half. Transfer the veal cheeks into the reduced liquid. Keep warm.
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grain-fed veal cheeks 4 grain-fed veal cheeks freshly ground salt and pepper 3 Tbsp. (45 mL) sunflower oil 1 onion, diced 1 carrots, diced 1 leek, white portion only, diced 2 stalks of celery, diced 1 branches of thyme 2 cloves of garlic, chopped 2/3 cup (170 mL) white wine 2 cups (500 mL) veal stock
Grain-fed veal cheek and sweetbreads, purée of parsley root and Maitake mushrooms, à la Mitoyen

Grain-fed veal cheek and sweetbreads, purée of parsley root and Maitake mushrooms, à la Mitoyen

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  • Gluten-free
  • Lactose-free
4
servings
2:00
Preparation
1:30
COOKING
3:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • grain-fed veal cheeks
  • 4
    grain-fed veal cheeks

  • freshly ground salt and pepper
  • 3 Tbsp.
    (45 mL)
    sunflower oil
  • 1
    onion, diced
  • 1
    carrots, diced
  • 1
    leek, white portion only, diced
  • 2
    stalks of celery, diced
  • 1
    branches of thyme
  • 2
    cloves of garlic, chopped
  • 2/3 cup
    (170 mL)
    white wine
  • 2 cups
    (500 mL)
    veal stock
Imprimer ma sélection

Preparation

Preheat oven to 160°C (325°F).

Season the grain-fed veal cheeks with salt and pepper. Heat oil in a skillet over medium-high heat and brown the cheeks on all sides. Add onion, carrots, leaks and celery. Season with salt and pepper. Sweat the mixture, stirring for 15 minutes. Add thyme, garlic and veal cheeks. Add white wine, and enough veal stock to just cover the cheeks.

Cover and bake for 1 1/2 hours, then remove the cheeks.

Strain the liquid and skim off fat. Pour the liquid into a saucepan, heat and reduce by half. Transfer the veal cheeks into the reduced liquid. Keep warm.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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