Nutrition Facts
4 servings
4
Recipe for Veal Medallions with Honey and Balsamic Vinegar and Their Pot of Golden Vegetables
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An excellent way to enjoy veal. As for the vegetables, delicately sweetened with honey and flavored with herbs, especially thyme, they are simply wonderful!
Ingredients
8 Small veal medallions
600 Carrots
400 Turnips
800 Potatoes
5 Thyme
1 Rosemary
1 Bay leaf
25 Dry white wine
40 Butter
1 Sunflower oil
3 Honey
5 Balsamic vinegar
1 pinch Espelette pepper
Salt
Pepper
Directions
1
Wash, dry, and then peel the carrots, turnips, and potatoes. Cut the carrots into diagonal slices and the turnips and potatoes into chunks.
2
Heat 20 g of butter and oil in a pot. Sauté the vegetables until lightly browned. Add the white wine and cook for 5 minutes. Add 2 tablespoons of honey, the herbs, 150 ml of water, salt, and pepper. Cover and let simmer for 45 minutes on low heat until the vegetables are tender.
3
10 minutes before the end of the vegetable cooking time, melt the remaining 20 g of butter and gently sauté the meat. Cook for 5 minutes on each side, depending on the thickness. Season with salt, pepper, and sprinkle with chili powder.
4
To finish, deglaze the pan by pouring in the balsamic vinegar. Add the last tablespoon of honey and let it dissolve in the vinegar for 2 minutes. The sauce will thicken. Serve the meat on the plates, add the vegetables, and drizzle with sauce. ENJOY YOUR MEAL!
Ingredients
Ingredients
8 Small veal medallions
600 Carrots
400 Turnips
800 Potatoes
5 Thyme
1 Rosemary
1 Bay leaf
25 Dry white wine
40 Butter
1 Sunflower oil
3 Honey
5 Balsamic vinegar
1 pinch Espelette pepper
Salt
Pepper
Directions
Directions
1
Wash, dry, and then peel the carrots, turnips, and potatoes. Cut the carrots into diagonal slices and the turnips and potatoes into chunks.
2
Heat 20 g of butter and oil in a pot. Sauté the vegetables until lightly browned. Add the white wine and cook for 5 minutes. Add 2 tablespoons of honey, the herbs, 150 ml of water, salt, and pepper. Cover and let simmer for 45 minutes on low heat until the vegetables are tender.
3
10 minutes before the end of the vegetable cooking time, melt the remaining 20 g of butter and gently sauté the meat. Cook for 5 minutes on each side, depending on the thickness. Season with salt, pepper, and sprinkle with chili powder.
4
To finish, deglaze the pan by pouring in the balsamic vinegar. Add the last tablespoon of honey and let it dissolve in the vinegar for 2 minutes. The sauce will thicken. Serve the meat on the plates, add the vegetables, and drizzle with sauce. ENJOY YOUR MEAL!
Notes
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Anne1611
Sure, please provide the text you would like me to translate. -
shalimar
Very good recipe! We really enjoyed the sweet side without it being too much!
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