Veal casserole with leeks puree
45
20
4 to 6
No
Preparation
Side-by-side mode- In a casserole, heat oil at medium-high heat. Brown pancetta for 1 to 2 minutes with the vegetables, mushrooms and garlic mixture.
- Add meat. Cook 3 minutes till the meat lose its pink color. Remove the surplus of fats then add all othe ringredients needed for the veal. Bring to a boil and let simmer to medium-low heat for 20 to 25 minutes.
- Meanwhile, lay potatoes in a casserole. Cover with cold water and salt. Bring to a boil and cook for 15 minutes, till tenderness. Drain and reduce to puree. Add milk, butter, leeks, mustard and seasonings.
- Preheat oven at 375 °F (190 °C). Pour the veal preparation in a square gratin plate of 20 cm (8 inches). Uniformly cover the puree. Oven bake for 20 to 25 minutes, till the puree gets golden.
