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Veal escalopes with swede and carrot mash
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A punchy marinade elevates this satisfying supper
1 shallot, finely chopped
3 garlic cloves, chopped
1 tbsp sherry vinegar
1½ tbsp olive oil
2 British veal escalopes
1 large carrot, peeled and cut into thick slices
300g essential swede (about ½), peeled and cut into 3cm cubes
1 tbsp essential semi-skimmed milk
½ tbsp nonpareille capers
230g purple sprouting broccoli, any thick stems halved
¼ x 25g pack flat leaf parsley, leaves chopped
1. Crush the shallot, garlic and a pinch of salt with a pestle and mortar, then stir in the vinegar and 1 tbsp oil; season. Tip into a bowl, then use to coat the veal escalopes; reserve the extra marinade. Put the carrot and swede in a pan and cover with salted water. Bring to the boil; simmer for 15 minutes, until tender. Drain, add the milk and mash until smooth; season.
2. Meanwhile, heat a large, non-stick frying pan over a medium heat. Fry the veal and capers for 4-6 minutes, turning the meat halfway. Transfer to a warm plate, spooning the capers on top.
3. Coat the broccoli in the remaining marinade, adding the remaining ½ tbsp oil; fry in the same pan for 5-7 minutes until just tender. Serve with the veal, capers and mash, scattering over the parsley.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.