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Grenadins of veal, braised in milk on cream of chive vegetables


Ingredients:4 people
  • veal tenderloin (cut into round, thick pieces)
    800 g
  • broccoli
    1 head
  • carrot
    1 beautiful
  • onion
    1
  • celery
    1 stalk
  • zucchini
    1
  • thyme
    1 sprig
  • milk
    1/2 liter
  • port
    2 1/2 tablespoons
  • whipping cream
    2 tablespoons
  • chives
    small bootie
  • 1
    butter
  • 1/2 walnut
  • salt, pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:30 minutes


Peel and wash the vegetables. Cut the carrot, onion and celery into a fine brunoise, i.e. into tiny dice.

Bring salted water to boil and cook the brunoise for 6 minutes. Drain. Cook the zucchini and broccoli for 3 minutes.

Put the 1/2 knob of butter in a sauté pan, add the vegetable brunoise, salt and pepper, let sweat, add the thyme and the port, then the cream and finally the chopped chives.

Boil the milk, add a glass of water and cook the pomegranates for 15 minutes in this mixture, pat dry, keep warm.

Arrange the vegetable cream on 4 plates and place the veal grenadins on top.

My advice:If the vegetable cream is too thick, thin it out with a little cooking milk.

Joëlle's point of view:If you don't have veal tenderloin, you can use loin or quasi.

Grenadins of veal, braised in milk on cream of chive vegetables

Source:Chef Hubert's Favorite Recipes