Braised veal cheeks with chestnut purée and vegetable chips

Ingredients
Elaboration
Nutritional information

3 h

Type of dish: Meats

Temperature: Hot

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Braised beef cheeks 1.0 kg

Chestnut purée 200.0 g

Vegetables chips 50.0 g

Ingredients for Braised beef cheeks (1.0 kg) See Recipe

Veal cheek 1.0 kg

Garlic, bulb 2.222 ud

Onion 0.222 kg

Carrots 0.111 kg

Leek 2.222 ud

Tomato 0.167 kg

Red wine 0.278 l

Green pepper 0.167 kg

Table salt 11.111 g

Olive oil 0.111 l

Brown stock 0.667 l

Ingredients for Chestnut purée (200.0 g) See Recipe

Chestnuts 0.25 kg

Sterilised milk 0.1 l

Extra virgin olive oil 0.025 l

Table salt 0.5 g

Ground white pepper 0.25 g

Ingredients for Vegetables chips (50.0 g) See Recipe

Sunflower oil 0.125 l

Table salt 0.5 g

Elaboration

For this recipe the following elaborations are needed:

ASSEMBLY

Cut the veal into cubes.
When plating, place a quenelle of chestnut purée on the plate.
Arrange the braised meat and pour over the sauce.
Garnish and decorate the plate with the vegetable chips.

Nutritional information (1 portion)

Energy

1016.73

kcal

Carbohydrates

29.55

Proteins

39.07

Lipids

82.3

Sugars 14.22 g

Salt (Sodium) 4742.8 mg

Folic acid 109.54 ug

Vitamin C 64.95 g

Vitamin A 437.22 ug

Zinc 8.22 mg

Iron 8.09 mg

Calcium 235.28 mg

Cholesterol 132.96 mg

Polyunsaturated fatty acids 11.52 g

Monounsaturated fatty acids 43.02 g

Saturates 22.78 g

Fiber 6.43 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

Needed recipes

120 min

Txahal masaila txingarreztatua

Plater mota: Okelak
Tenperatura: Beroa

30 min

Chestnut purée

Temperature: Hot
Additional culinary preparation: Garnishes

20 min

Vegetables chips

Type of dish: Vegetables
Temperature: Cold
Cuisine type: Vegan cuisine