Photo: Jakob Fridholm/imagebank.sweden.se
Sweet and sour veal fricassee with root vegetables
: Restaurangakademin Stockholm
: Main
: 10
Ingredients
Sweet and sour veal fricassee:
- 2kg (4½ lbs) veal shoulder, cut in smaller pieces
- 2 onions
- 2 carrots
- 1 garlic clove
- 5 thyme sprigs
Sauce:
- The stock from the veal
- 5dl (2 cups) of cream
- 10 dill stems
- 2dl (1 cup) water
- 1dl (½ cup) sugar
- ½ dl destilled white vinegar (Swedish ättika 12%)
- salt
Root vegetables:
- 2 orange carrots
- 1 yellow carrot
- 1 white carrot
- 1 red carrot
- 1 yellow beet
- 1 parsley root
- 100g (3½ oz) butter
- salt and pepper
Instructions
Sweet and sour veal fricassee:
- Peel and cut the vegetables and put everything in a pressure cooker.
- Cover with water and boil under pressure for 30 min.
- Take out the meat and strain the stock and reduce to a ⅓ remains.
Sauce:
- Cook the water, sugar and vinegar with the dill stems into a reduction so about 1½dl (0,6 cup) remains.
- Add the cream into the veal stock and reduce until it thickens a bit.
- Season with the reduction and salt
- Garnish with fresh dill
Root vegetables:
- Wash and brush the peel off the vegetables and cut them in smaller pieces.
- Sautee in a pan with the butter until they are soft and serve with the fricassee.
