Sweetbread in Cardamon Cream Recipe

Name: Sweetbread in Cardamon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (.5 kg) sweetbreads; 20 asparagus tips; 15 shiitake mushrooms; 1 cup (225 ml) diced carrots; 1 cup (225 ml) diced onions; 1/2 cup (125 ml) diced celery; 1/4 cup (60 ml) diced shallots; 6 fresh garlic cloves; 1/4 cup (60 ml) green cardamon pods; 1/2 cup (125 ml) dry white vermouth; 1-1/2 cups (350 ml) cream; 1 sprig thyme; 1 bay leaf; 1-1/2 cups (350 ml) chicken or veal stock; olive oil; salt and pepper

Servings: persons

1 lb (.5 kg) sweetbreads
20 asparagus tips
15 shiitake mushrooms
1 cup (225 ml) diced carrots
1 cup (225 ml) diced onions
1/2 cup (125 ml) diced celery
1/4 cup (60 ml) diced shallots
6 fresh garlic cloves
1/4 cup (60 ml) green cardamon pods
1/2 cup (125 ml) dry white vermouth
1-1/2 cups (350 ml) cream
1 sprig thyme
1 bay leaf
1-1/2 cups (350 ml) chicken or veal stock
olive oil
salt and pepper

1
Dice the carrots, celery, onion, garlic, and shallots into 1/4 inch squares.
2
Saute them in hot oil.
3
Add a sprig of thyme and bay leaf.
4
Remove from heat and place sweetbread on top.
5
Season on both sides with salt and pepper.
6
Place a tbsp of butter on top of each piece and bake at 375 degrees (200 C.) for 30 minutes or until evenly firm.
7
While the sweetbreads are braising, blanch the asparagus tips in boiling salted water, then cool them in ice water to keep them green and crisp.
8
Cut the stems off the mushroooms.
9
Take the stems and add them to the vegetables in the sweetbread pan.
10
Slice the mushroom caps into 1/4 inch strips and saute them in hot olive oil, with a whole clove of garlic until golden.
11
Discard the garlic, season with salt and pepper, and set aside.
12
Place sweetbreads on a plate to cool down and add vermouth and cardamon pods to the pan with the vegetables.
13
Reduce by half and add stock.
14
Reduce by half again.
15
Add cream and season to taste.
16
Strain into a sauce pan.
17
Reduce until it reaches a light and creamy consistency (not thick, but rather brothy).
18
Remove fat, skin, and dry parts from the sweet breads, and slice.
19
Add sliced sweetbreads, asparagus, and mushroooms.
20
Bring to a boil.
21
Serve in deep soup bowls.

588

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1 lb (.5 kg) sweetbreads, 20 asparagus tips, 15 shiitake mushrooms, 1 cup (225 ml) diced carrots, and more.

Yes, Sweetbread in Cardamon Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweetbread in Cardamon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions