Braised veal cheeks with chestnut purée and vegetable chips

3 h
Type of dish: Meats
Temperature: Hot
Allergens
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
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)
Fiber 9.99 g
Saturates 22.11 g
Monounsaturated fatty acids 40.25 g
Polyunsaturated fatty acids 9.33 g
Cholesterol 132.93 mg
Calcium 304.17 mg
Iron 9.56 mg
Zinc 8.58 mg
Vitamin A 488.81 ug
Vitamin C 84.41 g
Folic acid 200.54 ug
Salt (Sodium) 941.07 mg
Sugars 22.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.