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–+ servings
Wein zum Essen Kalbsragout mit Kräutern & Pastinaken auf gedecktem französischen Landhaustisch

Veal stew with herbs & parsnips

A delicately braised veal stew with thyme, rosemary and bay leaf, served with creamy parsnip puree - a classic winter main course with a fine herbal note and velvety texture. Ideal for a festive dinner and perfect for pairing with an elegant Pinot Noir from the Loire.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main course
Cuisine Franconian
Servings 2 Servings
Calories 650 kcal

Cooking utensils

  • 1 Pot
  • 1 Pan
  • 1 Cutting board & knife
  • 1 Blender
  • 1 Sieve

Ingredients
  

For the veal stew:

  • 400 g Veal neck or shoulder cut into cubes
  • 1 Onion finely chopped
  • 2 Garlic cloves chopped
  • 2 1 tbsp olive oil
  • 200 ml White wine dry
  • 300 ml Veal or vegetable stock
  • 1 sprig of rosemary
  • 3 Sprigs of thyme
  • 1 Bay leaf
  • Salt Pepper

For the parsnip puree:

  • 300 g Parsnips
  • 50 g Butter
  • 100 ml Cream
  • Nutmeg Salt, pepper

Preparation
 

Veal stew:

  • Fry the veal in hot olive oil until it takes on color.
  • Add the onion and garlic and fry until translucent.
  • Deglaze with white wine and reduce.
  • Add the stock and herbs, season and gently braise for approx. 60 minutes.

Parsnip puree:

  • Boil the parsnips in salted water until soft and drain.
  • Puree with butter and cream, season with nutmeg, salt and pepper.

Recommended side dishes

  • Lamb's lettuce with walnuts and apple vinaigrette
  • Fresh baguette
  • Steamed green asparagus

Nutritional values per portion

Calories: 650kcalCarbohydrates: 25gProtein: 45gFat: 40g
Keyword Herbs, Parsnips, Veal stew, Wine accompaniment, Winter dishes
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