Savourette winter vegetables with port sauce and truffle(Uitgelichte Chef Hans @ DeKookbijbel)
Gemakkelijk
Vrij goedkoop
Delicious tender savourette with chicory, Brussels sprouts, turnip, cauliflower and a port sauce.
Galerij
| Categorie: | Hoofdcategorie Varkensvlees Hans @ DeKookbijbel.be Oven Ariane @ DeKookbijbel |
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Ingrediënten
Voor
6
Personen
Ingrediënten
| 3 mini Cauliflowers |
| 18 Brussels Sprouts |
| 3 Turnips |
| 3 stump(s) Endives |
| Butter |
| Pepper and Salt |
| Nutmeg |
--- Portosaus ---
| 4 dl Veal stock |
| 10 cl Porto |
| Thyme, Laurel |
| Pepper ans Salt |
| 20 g Butter |
| 10 cl Cream |
Ingrediënten
| 600 g Savourette |
| Croquettes |
Savourette winter vegetables with port sauce and truffle Aanwijzingen
- Preheat oven to 180°C.
- Steam turnips and cauliflower. Stew chicory and Brussels sprouts in some butter. Fry some leaves of the squash until crispy.
- Bake the meat in the oven for +/- 20 to 30 min. (Time depends on your oven and the size of the meat).
- Reduce veal stock by half with some Porto, pepper, thyme and bay leaf. Finish with butter and cream. You can also add a dash of cream.
- Fry the croquettes. Bon appetit!
