Veal with stewed root vegetables and parmesan foam
4 servings
270 minutes
The recipe was shared with us by Vladimir Mukhin, the chef of the White Rabbit restaurant.
1
Place two pieces of veal rack on a baking sheet, drizzle with olive oil, add two sprigs of thyme and two cloves of garlic. Keep in an oven preheated to 65 degrees for four hours, occasionally basting the meat with oil from the pan (you can also grill the meat or cook it in vacuum at the same temperature for one and a half hours).
- Rack of veal: 0.5 kg
- Extra virgin olive oil: 100 ml
- Thyme: 3 stems
- Garlic: 3 cloves
2
To make the meat sauce, lightly sauté sugar in a saucepan, add white wine and evaporate it over low heat, pour in vinegar and evaporate again, add orange juice and reduce it by half. Add demi-glace and keep on heat until the sauce coats the spoon.
- Brown sugar: pinch
- Dry white wine: 10 ml
- Red wine vinegar: 10 ml
- Orange juice: 60 ml
- Demi-glace sauce: 100 g
3
Blanch radishes and young daikon with greens and set aside on ice. Sauté green onions (with roots) in a spoonful of butter and set aside. Add a second spoon of oil to the pan, sauté asparagus just a little. Then add radishes and daikon, pour in chicken broth, and reduce on low heat. Return the onions to the pan to warm them up, then remove from heat.
- Radish with tops: 6 pieces
- Daikon radish: 6 pieces
- Spring onion: 2 pieces
- Butter: 2 tablespoons
- White asparagus: 2 pieces
- Chicken broth: 100 ml
4
Meanwhile, pour cream and milk into a saucepan, add grated parmesan, bring to a boil, remove from heat and blend into foam.
- Cream: 50 ml
- Milk: 50 ml
- Parmesan (Parmigiano Reggiano): 25 g
5
Place the meat and vegetables on plates, add warm parmesan foam and meat sauce.
- Demi-glace sauce: 100 g