Veal stew with sweet potato and cauliflower puree

> 60 minutes
veal blade (veal succade)
Laura's Supervood


Take the veal out of the fridge one hour before preparation so that it reaches room temperature. Heat a tablespoon of olive oil in a saucepan. Season the veal blade with salt and pepper and add to the pan. Fry the meat over medium heat all around brown, remove from the pan and put it separately in a dish. It doesn't have to be cooked.

Chop the onion, cut the carrot into half slices and the celery into slices. Add these to the pan and fry for about three minutes. Then add the finely chopped garlic and mushroom cut into pieces. Fry again for three minutes. Add the flour and tomato puree. Fry for 1 minute. Add the wine, water, stock cube, thyme, laurel leaf and meat. Bring to the boil and turn down the flame. Let it simmer for 30 minutes.

Add the sweet potato and simmer for another 20 minutes until the sauce thickens. If it gets too thick you can add some more water. Remove the thyme sprigs and the laurel leaf. Season with salt and pepper.

Cauliflower puree Boil the cauliflower florets in plenty of water. Boil these for about ten minutes. Drain the cauliflower. Allow to cool a little. Afterwards, put the cauliflower in a clean tea towel and wring out some of the moisture from the cauliflower. Be careful not to burn your hands as it may still be quite hot. Put the cauliflower back in the pan, add the other ingredients. For a coarse puree you can mash the cauliflower with a pestle. If you prefer a smoother structure you can use the hand blender.

Serve the stew with the cauliflower puree and some fresh parsley.

Bron: Laura's Supervood

Veal stew:

  • 300 grams (cleaned in cubes) veal blade (veal succade)
  • ½ sweet onion
  • 1 stalk celery
  • 1 medium-sized carrot
  • 1 clove of garlic
  • 5 chestnut mushrooms
  • 1 tbsp tomato puree
  • 20 grams of flour
  • 650 ml water
  • 1 beef stock cube
  • 60 ml red wine
  • 2 sprigs of fresh thyme
  • 1 laurel leaf
  • 180 grams sweet potato in cubes
  • Pepper/salt to taste
  • Fresh parsley

For the cauliflower:

  • 1 cauliflower
  • 35 grams of butter
  • 30 grams of dairy spread light
  • 2 tbsp whipped cream
  • Pepper/salt to taste

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