HANOS catering wholesale
Become a customer
Foodxperience

Fricassee of veal cheek with spring vegetables

This recipe is from Peter's Farm.At Peter's Farm you will find top-quality veal. The very tender veal has a fine texture and a delicate flavor.

Ingredients

4veal cheeks
2lWater
half a winter carrot
Half an onion
the green part of 1 leek
1celery sprig
puree of 1 parsnip
600gCream
80gGinger
4Cardamom pods
8Baby carrots
8romanesco florets
half a lemon
2Red onions
half a bunch of radishes
12units.itemsGreen asparagus
olive oil

Preparation

  1. Cook the cheeks the day before preparation in salted water with the aromatic bouquet.
  2. Remove the meat from the liquid and store overnight in the refrigerator.
  3. Strain the broth, let it cool, skim off the fat, and reduce by half.
  4. Add the puree, cream, ginger, and cardamom, let simmer for 40 minutes. Blend the mixture, strain, and season with salt, pepper, and lemon juice.
  5. Cut the cheeks into nice pieces, add to the sauce, and let simmer gently.
  6. Cook all the vegetables in salted water.
  7. Arrange the cheeks and vegetables in a deep plate, add some sauce, and drizzle with a few drops of olive oil.