Braised Veal With Cardamom Spinach Puree Recipe

Name: Braised Veal With Cardamom Spinach Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 3 1/4-pound boned loin of veal, rolled and tied; 2 teaspoons kosher salt; Freshly ground pepper to taste; 5 cups milk; 2 1/2 teaspoons ground cardamom; 1 jalapeno, stemmed, seeded and minced; 1 clove garlic, peeled and minced; 1 small onion, peeled and chopped; 8 cups stemmed young spinach or watercress, washed

Servings: persons

1
Heat the oil in a large Dutch oven over medium heat.
2
Season the veal with 1 teaspoon of the salt and pepper.
3
Place the veal in the pot and brown on all sides, about 10 minutes.
4
Take the veal out of the pot and set aside.
5
Pour in the milk.
6
Stir in the cardamom, jalapeno, garlic and onion.
7
Bring just to a simmer.
8
Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
9
Cook, uncovered, for 1 hour and 20 minutes, turning the roast once.
10
Remove from the heat and let the veal stand in the liquid for 20 minutes.
11
Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
12
Place 1 cup of the cooking liquid in a large saucepan.
13
Bring to a simmer over medium heat.
14
Add the spinach and cook, stirring constantly, until the spinach is completely wilted.
15
Transfer to a food processor and process until smooth.
16
Stir in the remaining salt and pepper.
17
Slice the veal into 6 pieces.
18
Spoon some of the spinach puree into the center of each of 6 plates.
19
Place the veal over the sauce.
20
Serve immediately with steamed potatoes.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 3 1/4-pound boned loin of veal, rolled and tied, 2 teaspoons kosher salt, Freshly ground pepper to taste, and more.

Yes, Braised Veal With Cardamom Spinach Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Veal With Cardamom Spinach Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions