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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.
4
grain-fed veal cheeks 4 grain-fed veal cheeks 3 Tbsp. (45 mL) sunflower oil 1 onion, diced 1 carrot, diced 1 leek, white portion only, diced 2 celery, diced 1 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
Imprimer ma sélection

Ingredients


  • grain-fed veal cheeks
  • 4
    grain-fed veal cheeks
  • 3 Tbsp.
    (45 mL)
    sunflower oil
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  • 1
    onion, diced
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  • 1
    carrot, diced
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    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

    SWEET NANTES CARROTS

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    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

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    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

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    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

    SWEET NANTES CARROTS

    $2.49 ea.

    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

    SWEET NANTES CARROTS

    $2.49 ea.

    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

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    $2.49 ea.

    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

    SWEET NANTES CARROTS

    $2.49 ea.

    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    Sweet Nantes Carrots

    Sweet Nantes Carrots

    $2.49 ea.

    454 g PRODUCT OF MEXICO, No. 1 GRADE

    SWEET NANTES CARROTS

    SWEET NANTES CARROTS

    $2.49 ea.

    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

    SWEET NANTES CARROTS

    $2.49 ea.

    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    Sweet Nantes Carrots

    Sweet Nantes Carrots

    $2.49 ea.

    454 g PRODUCT OF MEXICO, No. 1 GRADE

    SWEET NANTES CARROTS

    SWEET NANTES CARROTS

    $2.49 ea.

    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

    SWEET NANTES CARROTS

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    454 G; PRODUCT OF MEXICO, NO. 1 GRADE

  • 1
    leek, white portion only, diced
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  • 2
    celery, diced
  • 1
    thyme
  • 2
    cloves of garlic, chopped
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  • 2/3 cup
    (170 mL)
    white wine
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  • 2 cups
    (500 mL)
    veal stock
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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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