Braised Sweetbreads with Root Vegetable Macédoine

Name: Braised Sweetbreads with Root Vegetable Macédoine
Yield: Makes 4 Main-Course Servings
Ingredients: 2 tablespoons finely chopped fresh parsley; Salt; 2½ pounds veal sweetbreads; 2 large carrots, peeled and cut into ¼-inch cubes; 1 turnip, peeled and cut into ¼-inch cubes; 2 leeks, white part only, cleaned and julienned and then sliced crosswise 1/16 inch thick; ½ cup heavy cream; 3 cups chicken broth or veal broth; 2 tablespoons butter; 1 small celeriac, peeled and cut into ¼-inch dice (optional); Pepper; 1 tablespoon fresh lemon juice, or to taste; Bouquet garni

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

Macédoine is used to describe vegetables that are diced into relatively large (1/4-inch) cubes instead of brunoise, which are tiny cubes. If you are a fanatic, you can cut your vegetables into brunoise. If you are making this dish on a whim, skip the weighting process or just weight the sweetbreads for an hour or so.

Ingredients

Main course
Gluten-free

Ingredients

Method