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Veal with Sweet Potato Parmentier, Lentils, and Green Cabbage

Veal Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Energy: 510 kcal / serving

Instructions

  • 1.   Peel and steam the sweet potatoes, celeriac, and onions. Once cooked, roughly mash the sweet potatoes with a potato masher, season with salt, pepper, and add nutmeg and olive oil.
  • 2.   To make the vegetable cream, blend the cooked celeriac and onions with 1 glass of cooking water, morga, olive oil, salt, and pepper. Set aside.
  • 3.   In a pan or wok, sauté the thinly sliced green cabbage with a clove of garlic, salt, pepper, and olive oil.
  • 4.   Cook the lentils according to the package instructions. Layer the mixture, starting with lentils, then the green cabbage topped with some celeriac sauce, and finish with the sweet potatoes. Bake in the oven for 15 minutes at 180°C and add cheese for gratin, according to taste.
  • 5.   Meanwhile, cook the veal escalopes in a pan with olive oil.

Ingredients for servings

  • 4 veal escalopes
  • 500 g of sweet potato
  • 2 tablespoon of olive oil
  • 1 cup of dry green lentil
  • 1 green cabbage
  • 1 garlic clove
  • ½ celery roots
  • 2 onions
  • 1 teaspoon of morgan Bio Vegetable Broth
  • 2 tablespoon of olive oil
  • 1 teaspoon of nutmeg
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    510 kcal
    26 %
  • Fat
    20,69 g
    30 %
  • of which saturated
    3,55 g
    18 %
  • Carbohydrates
    39,97 g
    15 %
  • of which sugar
    16,17 g
    18 %
  • Protein
    43,07 g
    86 %
  • Fibers
    19,2 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.