200°C · 20-30 minAllergens
Lactose
Selderij
Sulfiet
MosterdBraised Veal with Asparagus
Enjoy an elaborate home dining experience on Friday evening with this tender braised veal (better living 2 stars). I prepare this beautiful meat sous vide to ensure it remains juicy and evenly cooked. Afterwards, I sear it all around. Accompanied by colourful seasonal vegetables such as grilled white and green asparagus, roasted peppers, and crispy spinach, a tartlet of young new potatoes, and velvety gravy. Enjoy!
Braised Veal with Asparagus
Braised veal (better living 2 stars), white asparagus, green asparagus, red and yellow peppers, white onion, leaf spinach, spring onion, garlic, new potatoes in their skins, fresh bay leaf, parsley, rosemary and thyme, homemade veal stock (including celeriac, carrot, leek, juniper berries, cloves, Dijon mustard, brandy, red wine), extra virgin olive oil, red wine vinegar, butter, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the braised veal in the gravy and the vegetables with the potato tartlet loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-30 minMarleen's choice
Remove the potato tartlet with baking paper from the dish. Heat the braised veal in the gravy and the vegetables covered with an ovenproof plate or aluminium foil for 10 minutes (1 person) to 15 minutes (2 or more persons). Then place the potato tartlet on the baking paper and heat everything for another 10 minutes (1 person) to 15 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
