Rose Veal With Morels, White Asparagus And Wild Garlic Recipe
Recipe By Great British Chefs
Rose veal is an incredibly underused welfare-friendly meat that deserves much more attention and this recipe from chef mark kempson certainly does it justice. Served on a bed of cracked wheat enriched with chicken livers and a wild garlic pesto, the dish is finished with seasonal white asparagus and morel mushrooms plus a little shaved truffle for extra decadence.
4.7
21 Rating -
Rate
Non Vegdiet
1hr 40minstotal
1hr 40m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Rose Veal With Morels, White Asparagus And Wild Garlic Recipe
- 1/4 kilogram Rose veal rump
- 18.75 milliliter Rapeseed oil
- 2 Button Mushrooms
- 1/2 Small shallots
- 1/2 Garlic Cloves
- 1.25 sprig Thyme
- 12.50 gram Unsalted butter
- As required Sea salt
- As required Freshly ground black pepper
- 1/4 tablespoon Pine Nuts
- 25 gram Wild garlic
- 15 gram Parmesan
- 20 milliliter Rapeseed oil
- 1/4 dash Sherry vinegar
- As required Sea salt
- 12.50 milliliter Rapeseed oil
- 1/4 Small Shallot
- 25 gram Cracked wheat
- 62.50 milliliter Chicken Stock
- 1/4 Garlic Clove
- 1/2 sprig Thyme
- As required Sea salt
- 12.50 gram Chicken Livers
- 1/4 teaspoon Rapeseed oil
- 1/4 Knob of unsalted butter
- 1/4 dash Sherry vinegar
- As required Sea salt
- 3 White asparagus spears
- 1/4 Handful of wild garlic leaves
- 50 gram Morels
- 1/2 Garlic Cloves
- 12.50 gram Unsalted butter
- As required Sea salt
- As required Freshly ground black pepper
- As required White truffle
- 1/4 tablespoon Pine Nuts
- 25 gram Wild garlic
- 20 milliliter Rapeseed oil
- 1/4 dash Sherry vinegar
- As required Sea salt
- 12.50 milliliter Rapeseed oil
- 1/4 Small Shallot
- 25 gram Cracked wheat
- 62.50 milliliter Chicken Stock
- 1/4 Garlic Clove
- 1/2 sprig Thyme
- As required Sea salt
- 12.50 gram Chicken Livers
- As required Sea salt
- 1/4 teaspoon Rapeseed oil
- 1/4 Knob of unsalted butter
- 1/4 dash Sherry vinegar
- 3 White asparagus spears
- 1/4 kilogram Rose veal rump
- As required Sea salt
- As required Freshly ground black pepper
- 18.75 milliliter Rapeseed oil
- 2 Button Mushrooms
- 1/2 Small shallots
- 1/2 Garlic Cloves
- 1.25 sprig Thyme
- 12.50 gram Unsalted butter
- 1/4 Handful of wild garlic leaves
- 12.50 gram Unsalted butter
- As required Sea salt
- As required Freshly ground black pepper
- 50 gram Morels
- 1/2 Garlic Cloves
Nutrition
value
value
2192
calories per serving
142 g Fat132 g Protein102 g Carbs32 g FiberOther
Current Totals
- Fat142g
- Protein132g
- Carbs102g
- Fiber32g
MacroNutrients
- Carbs102g
- Protein132g
- Fiber32g
Fats
- Fat142g
Vitamins & Minerals
- Calcium504mg
- Iron26mg
- Vitamin A393mcg
- Vitamin B12mg
- Vitamin B22mg
- Vitamin B329mg
- Vitamin B62mg
- Vitamin B9624mcg
- Vitamin B125mcg
- Vitamin C68mg
- Vitamin E29mg
- Copper3mcg
- Magnesium322mg
- Manganese7mg
- Phosphorus1590mg
- Selenium78mcg
- Zinc19mg
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
Recipe By Great British Chefs