Veal with Broad Beans and Jerusalem Artichokes |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
I adapted this recipe from other pot-roast type recipes when I happened to have lots of broad beans from my own garden and lots of jerusalem artichokes from a friend. It's a simple recipe with an exotic taste, one you can prepare then almost ignore. A great spring dish, and looks great when served at the table Ingredients:
1 rack of veal, about 6 to 8 chops |
1 lb jerusalem artichoke, peeled (must be jerusalem) |
2 lbs broad beans, measured before double-peeling |
2 cups chicken, duck or 2 cups veal stock |
2 sprigs thyme |
1/2 cup olive oil |
2 ounces butter |
2 cloves garlic, finely chopped |
salt & pepper |
Directions:
1. Pre-heat the oven to a low, moderate heat.
2. Shell the broad beans, then put them into a saucepan of boiling water for one minute.
3. Drain the broad beans and set aside to cool.
4. Peel the jerusalem artichokes, putting them into acidulated water as they are peeled and washed.
5. Melt the butter and olive oil in a frying pan.
6. Add the thyme briefly to crisp it, and remove.
7. Add the garlic to brown it lightly, and remove.
8. Brown the veal ribs in the remaining butter and oil, and then put them into a casserole dish.
9. Drain the jerusalem artichokes and add them to the casserole dish.
10. Add the garlic and thyme.
11. Add the stock, and the salt and pepper.
12. Cover the dish and put it into the oven.
13. Cook for 30 minutes.
14. While the veal is cooking, double-peel the broad beans- pop the deep green interior bean out of the paler covering.
15. They should peel easily after being blanched.
16. Add the drained broad beans and more water if necessary.
17. Cook for a further 30 minutes.
|
|