Braised veal cheeks with chestnut purée and vegetable chips

Ingredients
Elaboration
Nutritional information

3 h

Type of dish: Meats

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Braised beef cheeks 1.0 kg

Chestnut purée 200.0 g

Vegetables chips 50.0 g

Ingredients for Braised beef cheeks (1.0 kg) See Recipe

Veal cheek 1.0 kg

Garlic, bulb 2.0 ud

Onion 0.2 kg

Carrots 0.1 kg

Leek 2.0 ud

Tomato 0.15 kg

Red wine 0.25 l

Green pepper 0.15 kg

Table salt 10.0 g

Olive oil 0.1 l

Brown stock 0.6 l

Ingredients for Chestnut purée (200.0 g) See Recipe

Chestnuts 0.25 kg

Sterilised milk 0.1 l

Extra virgin olive oil 0.025 l

Table salt 0.5 g

Ground white pepper 0.25 g

Ingredients for Vegetables chips (50.0 g) See Recipe

Sunflower oil 0.125 l

Table salt 0.5 g

Elaboration

For this recipe the following elaborations are needed:

ASSEMBLY

Cut the veal into cubes.
When plating, place a quenelle of chestnut purée on the plate.
Arrange the braised meat and pour over the sauce.
Garnish and decorate the plate with the vegetable chips.

Nutritional information (1 portion)

Energy

1049.77

kcal

Carbohydrates

37.34

Proteins

40.66

Lipids

76.41

Fiber 9.99 g

Saturates 22.11 g

Monounsaturated fatty acids 40.25 g

Polyunsaturated fatty acids 9.33 g

Cholesterol 132.93 mg

Calcium 304.17 mg

Iron 9.56 mg

Zinc 8.58 mg

Vitamin A 488.81 ug

Vitamin C 84.41 g

Folic acid 200.54 ug

Salt (Sodium) 941.07 mg

Sugars 22.09 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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