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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

  • freshly ground salt and pepper
  • 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
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

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow

These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

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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