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Veal Navarin with saffron and spring vegetables

Ingrédients

For 6 persons :
1.5 kg of veal
12 potatoes
12 carrot tops
1 large carrot
1 tomato
150 g snow peas
2 cloves of garlic
2 onions
1 bunch of mixed herbs (coriander, parsley, chives)
50 cl veal stock
1 tablespoon of flour
20 g butter
1 tablespoon of oil
1 pinch of saffron filaments
1/2 teaspoon cumin powder
Salt and pepper

Présentation

1Start by cutting the veal into cubes. Peel the carrot and onions and cut them into rings. Peel the tomato and dice it. Chop the garlic. Chop the peas.
2Peel the potatoes and boil them in a pan with salted water for 3 minutes.
3In a casserole dish, brown the meat with the oil and butter. Sprinkle with flour and mix well.
4Do the same for 5 minutes with the carrot rings, onions and garlic, then add the veal stock, cumin, diced tomatoes and veal. Add salt and pepper to taste.
5Put the casserole in the oven for 1 hour at 180°C.
6After 30 minutes in the oven, add the potatoes and the peeled carrots and continue cooking at 150 °C.
7In a pan of boiling salted water, plunge the snow peas for 3 minutes and then stop cooking immediately by plunging them into iced water. Soak the saffron in a little warm water.
8After cooking, add the saffron and its cooking water to the pot. Sprinkle with chopped herbs and serve directly on the plate. Enjoy!

Discover greed in the glass with Semper Viva Suau AOP Bordeaux, a dense and racy organic & vegan red wine without sulphur, with a tasty and juicy mouthfeel that allows you to enjoy the richness of the vintage without excess.

Semper Viva Suau is a perfect match for a typical seasonal dish such as veal navarin with spring vegetables and saffron. Its aromas of red fruits and its character will bring harmony to the saffron and the vegetables.

https://www.cuisineactuelle.fr/recettes/navarin-de-veau-au-safran-284202

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