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    Veal escalopes with swede and carrot mash

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    Veal escalopes with swede and carrot mash

    A punchy marinade elevates this satisfying supper

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2


    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. 

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    This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue


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