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Glazed rack of veal with artichoke puree
45 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 610
  • Fat about 30g
  • Carbohydrates about 37g
  • Protein about 46g
This is needed
This is needed for 4 people
  • 1.2 kg rack of veal preorderet from the butcher
To fry
  • 1 tbsp coarse-grain mustard
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp rosemary, finely chopped
  • a little pepper
  • 1 tbsp oil for frying
  • 300 g parsnips, thinly sliced
  • 2 pears, sliced
  • 1 dl pear juice
  • 2 sprigs rosemary
To roast in the oven
  • 4 tbsp birnel (pear syrup), warmed gently
Artichoke puree
  • 3 dl salted water
  • 100 g sour single cream
  • salt and pepper to taste
  • 500 g Jerusalem artichoke, peeled and chopped (yields approx. 430 g)
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And that's how it's done
And that's how it's done
Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 120°C. Place a baking tray lined with baking paper in the centre of the oven.
To fry
Mix the mustard, oil and rosemary, season. Rub the mixture into the meat. Heat the oil in a frying pan. Brown the meat all over for approx. 8 mins., only turning when a crust has formed. Remove the meat. Briefly sauté the parsnips in the same pan. Pour in the pear juice, reduce briefly. Transfer the meat, vegetables, juice, pears and rosemary to the warm tray. Insert the meat thermometer into the thickest part of the rack.
To roast in the oven
Approx. 40 mins. in the centre of the preheated oven. Remove the meat, brush with the pear syrup. Return to the oven for approx. 30 mins. The core temperature should be approx. 63°C. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat between the bones.
Artichoke puree
Cover and cook the artichokes in salted water for approx. 20 mins. until soft. Stir in the sour single cream, puree until smooth, season. Serve the puree with the meat and vegetables.