
Braised Sweetbreads with Root Vegetable Macédoine

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Macédoine is used to describe vegetables that are diced into relatively large (1/4-inch) cubes instead of brunoise, which are tiny cubes. If you are a fanatic, you can cut your vegetables into brunoise. If you are making this dish on a whim, skip the weighting process or just weight the sweetbreads for on hour or so. Makes 4 main-course servings.
ingredients
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serves: 4
2 1/2 pounds veal sweetbreads
2 large carrots (peeled and cut into 1/4-inch cubes)
1 turnip (peeled and cut into 1/4-inch cubes)
2 leeks (white part only, cleaned and julienned and then sliced crosswise 1/16 inch thick)
1 small celeriac (peeled and cut into 1/4-inch dice) (optional)
2 tablespoons butter
3 cups chicken broth (or veal broth)
Bouquet garni
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
Salt
Pepper
1 tablespoon fresh lemon juice (or to taste)
Servings Per Recipe: 4
Amount per Serving
Calories: 823
- Total Fat: 65.3 g
- Saturated Fat: 25.7 g
- Trans Fat: 0.2 g
- Cholesterol: 617.6 mg
- Sodium: 347.2 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.6 g
- Sugars: 3.2 g
- Protein: 49.2 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012