Saturday, February 20, 2016

Veal with Sugar-Glazed Turnips and Carrots

Wednesday 17 February

There's more than half of our Valentine's veal breast still left, so we heated up some slices under steam in the combi oven, and served it with diced turnips and carrots, pan-sautéed in butter with a little sugar.  It's a quick and dirty substitute for low and slow caramelization, but it works when you don't want to wait that long.

No comments: