Veal and beetroot broth


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 600 g veal fillet
  • 3 beetroot, with their tops
  • 1 bunch of 4 spring carrots
  • 1 bunch multi-coloured radishes
  • 100 g mushrooms
  • 50 g butter
  • 500 ml vegetable stock
  • 10 mint leaves
  • 100 g fresh shelled peas
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Thinly slice the veal fillet.

Peel the beetroot, keeping their tops, and cut them in half.

Scrape the carrots and cut the radishes in two, keeping their tops. Clean the mushrooms and cut them into quarters.

Sauté the veal fillet in butter in a flameproof casserole dish, then remove.

Bring the stock to the boil in the casserole dish, add all the vegetables except the peas and cook for 15 minutes over low heat.

Add the veal slices, the mint and peas and cook for another 5 minutes. Season.