Name: Veal with braised spring onions
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 bunches spring (salad) onions; 4 cup (1l) chicken stock; 3 garlic cloves, sliced; thyme sprigs; 1 bunch baby carrots, trimmed, peeled; 1 cup (120g) frozen peas; 4 veal medallions

Veal with braised spring onions

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 bunches spring (salad) onions

4 cup (1l) chicken stock

3 garlic cloves, sliced

thyme sprigs

1 bunch baby carrots, trimmed, peeled

1 cup (120g) frozen peas

4 veal medallions

Method

1.Cut onion bulbs from stems. Trim and peel bulbs. Cut stems into 5cm lengths.

2.Heat stock in a large saucepan on high until boiling. Add garlic and thyme and season to taste. Reduce heat to low and simmer for 5 minutes. Add onion bulbs and carrots and simmer for 10 minutes, until tender. Add peas and green onion stems and simmer for 3 minutes, until peas are cooked.

3.Meanwhile, heat a chargrill on high. Cook veal for 4 minutes each side, or until cooked to your liking. Ladle vegetables with a little broth into shallow serving bowls. Top with a veal medallion and serve immediately.

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Ingredients

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