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Veal Stew With Turnips

French.Recipes's picture
  Veal breast/Pie veal 1 Pound
  Butter/Fat 3 Tablespoon
  Flour 2 Tablespoon
  Onion 1 Large, stuck with cloves
  Mixed herbs 1 Bunch (100 gm)
  Turnips 1 Pound

Put 1 lb.
of chopped breast of veal, with the fat, into a pan and brown lightly.
Add the flour and brown that; moisten with equal quantities of white wine and stock; add the onion, the bunch of mixed herbs and pepper.
Cook for 1 hour on a moderate heat.
Cut the turnips in small pieces, shaped like olives if you have a special vegetable cutter, and boil them for 15 minutes; drain.
Fry till golden in butter or fat in a frying-pan before adding them to the stew, where they should cook for another hour on a gentle heat.

Recipe Summary

Main Dish

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 409 Calories from Fat 233

% Daily Value*

Total Fat 26 g40.2%

Saturated Fat 12.5 g62.6%

Trans Fat 0 g

Cholesterol 104.7 mg34.9%

Sodium 169.8 mg7.1%

Total Carbohydrates 21 g6.9%

Dietary Fiber 3.9 g15.7%

Sugars 7.6 g

Protein 23 g45.8%

Vitamin A 13.6% Vitamin C 52.8%

Calcium 7.1% Iron 9.1%

*Based on a 2000 Calorie diet


Veal Stew With Turnips Recipe