Juicy NT Veal with Glazed Carrots and Potato Soufflé
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2.3 kg veal, (one veal nut)
- Rapeseed oil, for frying
- 250 ml roast stock, (self-cooked and already well reduced)
- 8 cl balsamic vinegar
- 1 tablespoon honey
- 2 piece (s) chocolate, dark 80%, possibly 3 s
- 600 g potato (s)
- 3 egg yolks
- 3 egg whites
- 2 tablespoon cheese, finely grated (e.g. Parmesan)
- 2 tablespoon butter
- Butter and breadcrumbs for the molds
- 400 g carrot (s)
- 1 tablespoon butter
- Lemon zest, grated
- nutmeg
- sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brown the meat in a pan with a little rapeseed oil evenly on all sides or let it take the color. Season with salt and pepper and cook in the oven at 80 ° C top / bottom heat for about 5 hours. When cooked slightly pink, the meat is perfect at a core temperature of approx. 65 ° C. The best way to determine the correct temperature is to use a meat thermometer. At an oven temperature of 65 ° degrees, the roast can be “parked” without any problems if the other ingredients are not ready or the guests have not yet arrived. You can also take the roast out of the oven and let it rest in aluminum foil if you want to bake the potato soufflés recommended here.
- Caramelize the honey in the frying pan, deglaze with balsamic vinegar and add the meat stock. Let it boil down a little and refine with the dark chocolate.
- Cook the potatoes with their skin on, then peel them and let them cool down a little. Press through the press and add the butter, cheese and egg yolk. Season with salt, pepper and nutmeg. Beat the egg white until stiff and mix everything together. Butter the soufflé molds and line with breadcrumbs. Fill in the potato mixture too well and bake in a preheated oven at 180 ° C for a good 30 minutes until golden.
- Clean, peel and cut the carrots diagonally into pieces or slice them with a mandolin / slicer. Briefly stir in butter in a saucepan and let glaze lightly and steam with the lid on for a few minutes. Season with salt, pepper, sugar and lemon zest.
- Place the carrot vegetables on a flat plate, arrange the roast meat on top and top with the sauce. Either put the potato soufflé in a mold or remove it from the mold and place next to the meat and carrots.
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