Veal with creamed kumara, capers and rosemary 6/6/2012 Amanda Laird Your Rating: Ratings: No ratings yet Make a Comment Add to Favourites 0 Serves 4 Print Ingredients 400 g Kumara ¼ cup Water 1 clove Garlic ½ cup Cream 1 to taste Salt & freshly ground pepper 2 tbsp Olive oil 1 tbsp Butter 4 Veal steaks 1 tbsp Olive oil 1 tbsp Butter 2 Lemons, (zest and juice) 4 tsp Capers 2 tsp Rosemary + Add to shopping list Directions Boil the kumara(peeled and sliced) with the water, garlic, cream and seasoning. When soft, mash together until smooth, keep warm. Heat the olive oil and butter in a pan, cook the steaks approximately 3-4 minutes per side, depending on the thickness. Remove from the pan and let rest while adding the zest and juice to the pan with the capers and rosemary. Let simmer together before spooning over the veal. Related Recipes Osso buco In a Dutch oven, add 2 tbsp butter over medium-high heat. Dust veal with seasoned flour and brown. Remove. ; In the same pan,... Comments You must login to add a comment + Submit Comment Load More
6/6/2012
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