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Veal with Leek and Carrot
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QimiQ
Benefits
Smooth and creamy consistency in seconds
No additional binding neccessary
Problem-free reheating possible
Creamy indulgent taste with less fat
25
easy
Ingredients for 4 portions
4
Veal shank(s), boned 5 oz each
Salt and pepper
2 tbsp
Sunflower oil
1
Onion(s),
finely diced
60 ml
White wine
400 ml
Clear vegetable stock
300 g
Carrot(s),
diced
400 g
QimiQ Sauce Base
400 g
Leek,
finely shredded
Salt and pepper
Method
1.
Season the meat and fry all round in vegetable oil.
2.
Add the onion and flash fry. Douse with the white wine and vegetable stock, cover and allow to cook for approx. 1 hour.
3.
Add the carrots and continue to cook for a further 10 minutes.
4.
Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
5.
Add the leek, bring back to a boil and season to taste.