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Leeks
Veal Parmentier
Author:
Les Cultures de chez nous
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Preparation
15
Baking
30
Portions
4
Freezing
No
Calories
383
Sodium
180 mg
Protein
27 gr
Fiber
6 gr
Cholesterol
Fat
14 gr
Sugar
Carbohydrate
38 gr
Iron
4 mg
Calcium
90 mg
Ingredients
Preparation
Ingredients
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
2 diced carrots
10 minced mushrooms
454 gr (1 pound) of chopped veal
4 to 5 yellow fleshed potatoes
45 ml (3 tablespoons) of melted butter
Optional :
2 diced tomatoes
30 ml (2 tablespoons) of fresh chopped thyme
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Veal Parmentier
From
Sep 29
to
Jan 01
Preparation
Preheat oven 205 C (400F).
In a pan, melt 15 ml (1 tablespoon) of butter at medium heat. Cook leeks, carrots and mushrooms for 3 to 4 minutes.
Add veal and if desired, tomatoes. Salt and pepper. Simmer at medium low heat for 10 to 12 minutes, until there's no more liquid. Transfer preparation in a baking plate of 20 cm (8 inches).
Meanwhile, with a peeler or a grater, slice potatoes into fine juliennes, then dry with paper towels. In a bowl, mix potatoes with butters left and if desired thyme. Salt.
Cover meat with potatoe juliennes. Oven bake for 20 to 25 minutes.
Chef's notes
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