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  • {"term_id":20539,"name":"Plats principaux","slug":"plats-principaux-2","term_group":0,"term_taxonomy_id":20539,"taxonomy":"cat-recettes","description":"","parent":0,"count":53,"filter":"raw"}

    Les Marchés Publics de Montréal

    Veal and fall vegetable stew

    All recipes |  Main dishes

    Veal and fall vegetable stew, Plats principaux
  • Preparation time : 20 minutes
  • Total time : 1h05
  • Ingredients

    Servings: 4

    • 30 ml olive oil
    • 450 g veal cubes
    • 1 onion chopped
    • 2 cloves garlic chopped
    • 4 carrots peeled and cut into chunks
    • 4 parsnips peeled and cut into chunks
    • 4 potatoes diced
    • 400 ml chicken broth
    • 3 red ripe tomatoes, diced
    • Herbs
    • Salt and pepper

    Preparation

    1. 1. Brown the veal in the oil.
    2. 2. Add the onion and garlic and cook for about 3 to 4 minutes.
    3. 3. Add the vegetables and cook for another 4 minutes.
    4. 4. Add the chicken broth, tomatoes and herbs.
    5. 5. Stew until the vegetables and the veal are tender, about 45 minutes.
    6. 6. Season to taste with salt and pepper.


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