Spring veal

By BOUDET Myriam

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Rate this recipe 3.4/5 (137 Votes)

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Hermitage Roast Potatoes

Potato salad with wild garlic

Details

servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Shell the peas and remove the inner skin of the pods. Prepare the other vegetables, for the artichoke only keep the heart, scraped clean.

Step 2

Brown the veal in a mixture of butter + olive oil. Then add the onions, cut into 4 or 6 depending on size, the artichokes cut into 4 and the potatoes also cut into 4 or 8. Add herbs and garlic, salt and pepper.

Step 3

When the mixture is a nice colour, pour over half the water and cook for twenty minutes.

Step 4

Add the peas and their pods and cook another 20 minutes, approx.

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