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Veal Stew With Turnips Recipe
|Veal breast/Pie veal||1 Pound|
|Onion||1 Large, stuck with cloves|
|Mixed herbs||1 Bunch (100 gm)|
Calories 409 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.2%
Saturated Fat 12.5 g62.6%
Trans Fat 0 g
Cholesterol 104.7 mg
Sodium 169.8 mg7.1%
Total Carbohydrates 21 g6.9%
Dietary Fiber 3.9 g15.7%
Sugars 7.6 g
Protein 23 g45.8%
Vitamin A 13.6% Vitamin C 52.8%
Calcium 7.1% Iron 9.1%
*Based on a 2000 Calorie diet
of chopped breast of veal, with the fat, into a pan and brown lightly.
Add the flour and brown that; moisten with equal quantities of white wine and stock; add the onion, the bunch of mixed herbs and pepper.
Cook for 1 hour on a moderate heat.
Cut the turnips in small pieces, shaped like olives if you have a special vegetable cutter, and boil them for 15 minutes; drain.
Fry till golden in butter or fat in a frying-pan before adding them to the stew, where they should cook for another hour on a gentle heat.