Nutrition Facts
4 servings
4
Easy Veal Casserole with Green Asparagus Recipe
No Reviews
With the arrival of spring and Pentecost, let’s rediscover spices, herbs, and seasonings to elevate veal. Here is a delicious recipe for a veal casserole with green asparagus served with a cream flavored with green anise and wild fennel. Recipe text: Veal / Chef.
Ingredients
600 Veal escalopes
8 Green asparagus
8 Mushrooms
1 Onion
30 Butter
1 Old-fashioned mustard
20 Sour cream
1 Dried wild fennel
1 pinch Green anise
Olive oil
Fine salt
Ground black pepper
Directions
1
Cut the veal cutlets into small cubes measuring 3 cm on each side.
2
Cut off the toughest parts of the asparagus and discard them, trim the tips, then cut the rest at an angle. Remove the stems from the mushrooms, then wash and slice them finely. Peel and slice the onion.
3
In a pot, pour a drizzle of oil, let it heat, then sauté the onion. Add the tips of the asparagus first, then the asparagus cut on the diagonal, and let cook for 4 minutes. Add the mushrooms. Season with salt, pepper, and wild fennel. Let cook for another 5 minutes, stir, then transfer the vegetables to a dish.
4
Pour a splash of oil in the same pot, season the meat and brown it on all sides over high heat. Add the butter, let it caramelize, and cook for 2 minutes while stirring.
5
Return the vegetables, mix, then fold in the whole grain mustard and cream using a spatula, seasoning with salt and pepper. Let simmer for a few minutes. Sprinkle with fennel seeds.
6
To finish, divide the cooked veal among the plates and serve hot.
Ingredients
Ingredients
600 Veal escalopes
8 Green asparagus
8 Mushrooms
1 Onion
30 Butter
1 Old-fashioned mustard
20 Sour cream
1 Dried wild fennel
1 pinch Green anise
Olive oil
Fine salt
Ground black pepper
Directions
Directions
1
Cut the veal cutlets into small cubes measuring 3 cm on each side.
2
Cut off the toughest parts of the asparagus and discard them, trim the tips, then cut the rest at an angle. Remove the stems from the mushrooms, then wash and slice them finely. Peel and slice the onion.
3
In a pot, pour a drizzle of oil, let it heat, then sauté the onion. Add the tips of the asparagus first, then the asparagus cut on the diagonal, and let cook for 4 minutes. Add the mushrooms. Season with salt, pepper, and wild fennel. Let cook for another 5 minutes, stir, then transfer the vegetables to a dish.
4
Pour a splash of oil in the same pot, season the meat and brown it on all sides over high heat. Add the butter, let it caramelize, and cook for 2 minutes while stirring.
5
Return the vegetables, mix, then fold in the whole grain mustard and cream using a spatula, seasoning with salt and pepper. Let simmer for a few minutes. Sprinkle with fennel seeds.
6
To finish, divide the cooked veal among the plates and serve hot.
Notes
-
Dan
Great recipe, to be enjoyed with rice. -
Nat14123
Please provide the text you would like me to translate. -
lesmoi
Excellent. I did not use fennel and I left everyone free to add or not add any anise to their plate. -
Bene_81
Delicious!! -
Broc
Please provide the text you'd like me to translate.
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN