Easter Veal Loin with Fennel-Lima Bean Puree Recipe

Name: Easter Veal Loin with Fennel-Lima Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried large lima beans; 2 garlic cloves, minced; 2 medium fennel bulbshalved, cored and finely chopped, plus 2 tablespoons minced fennel fronds; 1/2 small onion, minced; 1 teaspoon finely grated lemon zest; One 4-pound boneless veal loin, tied at 2-inch intervals with kitchen string; Salt and freshly ground pepper; 1/2 cup Dijon mustard blended with 1/2 cup creme fraiche; 10 sage leaves; 1 1/2 teaspoons fennel seeds, lightly toasted and finely ground

Servings: persons

1
In a large saucepan, cover the limas with 4 inches of water and bring to a boil.
2
Simmer over low heat for 1 hour, then add water to cover by 2 inches.
3
Add the garlic, chopped fennel, onion and lemon zest.
4
Boil over moderately high heat for 15 minutes, stirring often.
5
Reduce the heat to low and simmer, stirring occasionally, until the lima beans and fennel become a thick and creamy puree, about 2 hours.
6
Meanwhile, preheat the oven to 450.
7
Season the veal roast with salt and pepper and set it, fat side down, on a rack set in a medium roasting pan.
8
Spread half of the mustard cream over the veal and top with half of the sage leaves.
9
Put the roast in the oven, reduce the temperature to 300 and roast for 45 minutes.
10
Carefully turn the veal fat side up; spread with the remaining mustard cream and top with the remaining sage leaves.
11
Roast the veal for 1 hour longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145.
12
Transfer the veal roast to a carving board to rest for 10 minutes.
13
Stir the ground fennel seeds into the fennel-lima puree.
14
Season with salt and pepper.
15
Discard the kitchen string and slice the meat thickly.
16
Transfer the veal to plates and spoon the fennel-lima puree alongside.
17
Garnish with the fennel fronds.

242

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: 1 pound dried large lima beans, 2 garlic cloves, minced, 2 medium fennel bulbshalved, cored and finely chopped, plus 2 tablespoons minced fennel fronds, 1/2 small onion, minced, and more.

Yes, Easter Veal Loin with Fennel-Lima Bean 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!

Easter Veal Loin with Fennel-Lima Bean Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions