Autumn casserole with veal neck, parsnips, pumpkin and Jerusalem artichokes
Difficulty level: easy
Servings 4 people
Ingredients
- 800 g of calf collar in thick slices
- 2 parsnip
- 1 little pumpkin
- 300 g Jerusalem artichokes
- 1 onion
- 2 pods garlic
- 1 c. tbsp tomato paste
- 200 ml of wine dry white
- 1 branch thyme
- 1 leaf laurel
- 1 bouquet garni
- 1 small bouquet flat parsley
- 2 c. tbsp olive oil
- Salt
- Pepper of the mill
Instructions
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Peel the parsnips and Jerusalem artichokes, then cut them into medium-sized pieces. Cut the pumpkin in half, remove the seeds, then cut it into cubes without removing the skin. Slice the onion and crush the garlic cloves.
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Heat the olive oil in a casserole dish. Brown the slices of veal neck on each side until nicely browned.
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Add the onion, garlic and tomato paste. Salt, pepper and mix well.
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Deglaze with the white wine, let reduce for a few minutes, then add the thyme, bay leaf and bouquet garni.
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Cover with water, bring to the boil then reduce the heat. Leave to simmer over low heat for 1 hour 15 minutes.
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Add the parsnips, Jerusalem artichokes and pumpkin. Continue cooking for 45 minutes, until the meat and vegetables are tender. Adjust the seasoning at the end of cooking.
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Serve hot, sprinkled with chopped fresh herbs.
© Charly Deslandes – Artichoke hearts for Interbev
