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Veal with turnips and asparagus
Preparation info
- Serves
4
on a cold night - Difficulty
Easy
- Ready in
1 hr 10
Appears in
Published 2017
Ingredients
1 bunch 12 1 bunch
Method
Trim the turnip tops, wash the kipfler potatoes, cut the asparagus and the head of garlic in half.
Melt the butter with the oil in a flameproof casserole dish on a low heat and brown the rack of veal on all sides.
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