Sauteed Mignons of Veal with Fresh Market Vegetables

Name: Sauteed Mignons of Veal with Fresh Market Vegetables (Mignons de veau aux légumes du marché)
Cuisine: Swiss
Ingredients: 8 veal mignons, about 65 g (2½ oz) each, well trimmed of all fat; 50 g (2 oz) small mangetout blanched for 10 seconds; 100 g (4 oz) carrots, cut in strips and blanched for 20 seconds; 50 g (2 oz) green beans, cut in half and blanched for 10 seconds; 200 g (7 oz) fromage blanc; 150 g (5 oz) low-fat natural yoghurt; 25 g (1 oz) chives, finely cut; salt and freshly ground pepper; salt and freshly ground pepper

Mignons de veau aux légumes du marché

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Any vegetables can be used in this recipe, according to the season. After blanching, cool the vegetables quickly in cold vegetable stock over ice.

Ingredients

8 veal mignons, about 65 g (2½ oz) each, well trimmed of all fat
50 g<

Europe
Switzerland
France
Main course
Gluten-free

Method

Season the veal mignons with salt and pepper.
Sauté in a hot non-stick pan on each side for about 2-3 minutes, until still pink. Remove from pan and keep warm.
Dry the vegetables on kitchen paper, then sauté them in the same pan for about 1 minute. Season with salt and pepper.
Whisk together the fromage blanc and yoghurt and heat gently, whisk