Ingredients
| 200 ml | Fresubin 2 kcal Fibre DRINK Neutral |
| 360 ml | broth |
| 20 g | butter or margarine |
| 1 | onion (120 g) |
| 300 g | veal shoulder |
| 500 ml | water |
| 4 | carrots (300 g) |
| 2 tbsp | flour (30 g) |
| 1 bundle | of herbs |
| 1 tbsp | olive oil |
| salt and peper, cloves |
Veal fricassee
with Fresubin 2 kcal Fibre DRINK Neutral
Preparation
- Peel the carrots and cut them into thin slices. Peel the onion and spike with some cloves. Cut the veal into rough pieces. Gently roast the veal with the carrots and the onion in a saucepan with olive oil. Pour in the water, add the bundle of herbs, salt and pepper and cover the saucepan. Simmer gently for 75 minutes.
- Let the veal drain and keep it warm. Sieve the bouillon. Melt butter or margarine in a saucepan, add flour and make a roux. Gradually add the bouillon and afterwards pour in the Fresubin 2 kcal Fibre DRINK Neutral. Add salt and pepper.
- Place some veal on a plate and cover with the prepared sauce.
General information
| Difficulty | 3 of 4 |
| Portions | 2 |
| Time | 100 mins |
Nutritional information per serving
| Energy | 623 kcal |
| Protein | 44.7 g |
| Fat | 29.0 g |
| Carbohydrate | 42.0 g |
| Fibre | 8.2 g |
Download the recipe
Veal fricassee
- Filename
- veal-fricassee.pdf
- Size
- 312 KB
- Format