Ris de Veau aux Petits Légumes

Name: Ris de Veau aux Petits Légumes (Veal Sweetbreads with Baby Vegetables)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For 6
Cuisine: French
Ingredients: Veal stock 150 ml; Veal sweetbreads 700 g; Seasonal baby vegetables 700 g; Bouquet garni 1; Ground almonds 1 tablespoon; Salt, pepper; Butter 40 g

Veal Sweetbreads with Baby Vegetables

Preparation info

For
6

Difficulty
Easy
Ready in
40 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Veal sweetbreads 700 g
Bouquet garni 1
Veal stock 150

Europe
France
Main course
Mediterranean

Method

Cook the sweetbreads in boiling water with the bouquet garni for 20 minutes. Rinse the sweetbreads and remove their outer membrane.
Blanch the baby vegetables (turnips, carrots, peas, garlic) and refresh them under cold water. Melt the butter and brown the baby vegetables, keeping them crisp. Add the sweetbreads to lightly brown them, and then add the ground al