Ris de Veau à la Chicorée

Name: Ris de Veau à la Chicorée (Veal Sweetbreads with Chicory)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: For 6
Cuisine: French
Ingredients: Salt, pepper; Butter 40 g; Veal stock 100 ml; Red port 50 ml; Bouquet garni 1; Veal sweetbreads 700 g; Baby turnips 12; Liquid chicory extract 1 teaspoon

Veal Sweetbreads with Chicory

Preparation info

For
6

Difficulty
Medium
Ready in
50 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Veal sweetbreads 700 g
Bouquet garni 1
Baby turnips 12

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 turnips. Melt the butter, sauté the sweetbreads with the turnips and deglaze with the port. Allow to reduce, add the veal stock, reduce again, add the chicory extract and season.