This exciting sweetbreads recipe by chris horridge uses parsnip 'air' for a surprising twist. Curry oil adds additional flavour to the veal sweetbreads.
Ingredients For Veal Sweetbread , Parsnip Air & Curry Oil Recipe
1 Veal sweetbread
1000 milliliter Water
10 gram Salt
45 gram Shallots
25 gram Butter
3 gram Salt
350 milliliter Milk
100 gram Parsnip
50 milliliter Olive oil
5 gram Curry powder
0.5 teaspoon Ground turmeric
0.5 teaspoon Salt
1 tablespoon Olive oil
25 gram Plain flour
50 gram Butter
1 Lemon
1 Handful of micro cress
1 Veal sweetbread
1000 milliliter Water
10 gram Salt
45 gram Shallots
25 gram Butter
3 gram Salt
350 milliliter Milk
100 gram Parsnip
50 milliliter Olive oil
5 gram Curry powder
2 teaspoon Ground turmeric
1 teaspoon Salt
1 tablespoon Olive oil
25 gram Plain flour
50 gram Butter
1 Lemon
Nutrition value
498
calories per serving
44 g Fat8 g Protein19 g Carbs4 g FiberOther
Current Totals
44 g Fat
8 g Protein
19 g Carbs
4 g Fiber
MacroNutrients
Carbs
19 g
Protein
8 g
Fiber
4 g
Fats
Fat
44 g
Vitamins & Minerals
Calcium
249 mg
Iron
2 mg
Vitamin A
20 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
27 mcg
Vitamin B12
0 mcg
Vitamin C
22 mg
Vitamin E
5 mg
Copper
0 mcg
Magnesium
43 mg
Manganese
0 mg
Phosphorus
188 mg
Selenium
6 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
