Veal casserole with leeks puree
45
20
4 to 6
No
Ingredients
For the veal:
- 30 ml (2 tablespoons) of olive oil
- 100 g (3.5 oz) of pancetta or bacon
- 1/2 package of fresh vegetable mix for spaghetti
- 8 mushrooms sliced in four
- 10 ml (2 teaspoons) of garlic, chopped
- 605 g (1 1/3 pound) of chopped veal
- 1 can of condensed tomato cream of 284 ml
- 250 ml (1 cup) of red wine
- 250 ml (1 cup) of beef broth
- 5 ml (1 teaspoon) of dried thyme
- 1 Bay leaf
- Salt and pepper to taste
For the puree:
For the puree:
- 6 to 8 peeled potatoes, cut into pieces
- 80 ml (1/3 cup) of warm milk
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
- Salt and pepper to taste
Preparation
Side-by-side mode
- In a casserole, heat oil at medium-high heat. Brown the pancetta for 1 to 2 minutes with the mixture of vegetables, mushrooms and garlic.
- Add the meat. Cook for 3 minutes or until the meat loses its pink colour. Remove the surplus of fats, then add all other ingredients needed for the veal. Bring to a boil and let simmer on medium-low heat for 20 to 25 minutes.
- Meanwhile, lay potatoes in a casserole. Cover with cold water and salt. Bring to a boil and cook for 15 minutes, until tender. Drain and reduce to puree. Add milk, butter, leeks, mustard and seasonings.
- Preheat oven to 375°F (190°C). Pour the veal preparation in a square gratin plate of 20 cm (8 inches). Uniformly cover the puree. Oven bake for 20 to 25 minutes, until the puree gets golden.
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