Veal tendrons with leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 45
Portions 4
Freezing No


  • 4 tendrons of veal slices
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 onion
  • 80 ml (5 tablespoons) of raisins
  • 1 lemon
  • 1 broth cube
  • 100 ml (6 tablespoons) of white wine
  • Salt and pepper
  • Garnished herbs bouqet
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  • Flour veal tendrons and roast in a fry pan. Remove and replace by minced onion. Fry onion.
  • Pour white wine and bring to a boil.
  • Set back veal tendrons in the fry pan. Add broth cube, a glass of water, spices and garnished bouquet. Afterward, add sliced leeks, raisins and lemon (sliced into slices).
  • Simmer for about 45 minutes.

Chef's notes