Veal With Mushroom-sage Ragout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Canned unsalted chicken |
| broth | ||
| 2 | c | Small broccoli florets |
| 4 | oz | Fresh shiitake mushrooms |
| quartered if large cut | ||
| each into 8 pieces | ||
| 4 | oz | Button mushrooms, quartered |
| 8 | Garlic cloves, thinly sliced | |
| 1 | T | Plus 1 teaspoon minced fresh |
| sage | ||
| 2 | t | Fresh lemon juice |
| 2 | t | Arrowroot |
| 2 | t | Olive oil |
| 8 | oz | Veal scallops, well trimmed |
INSTRUCTIONS
Any variety or combination of mushrooms can be used for this dish. Heat broth in heavy large skillet over medium heat. Add broccoli and cook until just tender, about 3 minutes. Using slotted spoon, transfer broccoli to small bowl and reserve. Boil broth until reduced to 1 1/2 cups, about 5 minutes. Add all mushrooms, garlic, 1 tablespoon sage, lemon juice and arrowroot. Simmer until sauce thickens and mushrooms are tender, 6 to 8 minutes. (Can be prepared up to 6 hours ahead. Cover broccoli and sauce separately and refrigerate. Brush heavy large skillet with 1 teaspoon oil. Season veal with salt and pepper. Add half of veal to skillet and cook 2 minutes per side. Transfer to plate and keep warm. Repeat with remaining oil and veal. Meanwhile, reheat sauce over low heat. Add broccoli and remaining 1 teaspoon sage to sauce. Season to taste wit salt and pepper. Ladle sauce over veal and serve. Serves 2. Per serving: calories, 300; fat, 9 g; sodium, 177 mg; cholesterol, 88 mg Bon Apptit Light And Easy Posted to EAT-LF Digest by "Tina Bell" <tdbell1@jps.net> on Mar 12, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 7129
Calories From Fat: 4850
Total Fat: 546.6g
Cholesterol: 2174.3mg
Sodium: 20946.9mg
Potassium: 2568.3mg
Carbohydrates: 150.3g
Fiber: 13.8g
Sugar: 5.4g
Protein: 439.9g