Veal Ragout with Lemon Foam, Glazed Carrots and Schupfnudeln

In November there are still some regional products available. From cabbage, leeks, all kinds of tubers and turnips as well as other traditional vegetables delicious dishes - such as soups and stews - can be prepared. In November, chicory and lamb's lettuce taste good as a salad. With citrus fruits you conjure up aromas on your plate, as with our Lemon Veal Ragout with Glazed Carrots and Schupfnudeln.


Serves 4

For the Ragout:
1000 g veal ragout (shoulder piece or silverside rump cut, cut into 5 x 5 cm pieces)
400 g onions
25 g coconut fat
250 ml white wine
20 g tomato paste
40 g flour (all purpose)
2 bay leaves
1 of each: organic lemon and orange
400 ml veal stock
200 ml cream
salt, freshly ground black pepper

For the Vegetables:
400 g carrots
250 g leeks
40 g onion
50 g butter
30 g sugar
150 ml vegetable stock
salt, pepper, ground nutmeg

For the Schupfnudeln:
600 g Schupfnudeln (potato fingers from the cooling counter)
3 to 4 sprigs of thyme
3 to 4 leaves of sage
50 g butter
15 g garlic
salt, freshly ground black pepper


Step One:

For the ragout: Provide the meat. Peel and wash the onions and cut them into medium-sized cubes. Measure the coconut fat and set aside. Measure and set aside white wine, tomato paste, flour and bay leaves. Rinse lemon and orange hot, pat dry and finely grate the zest; set aside. Squeeze the orange and provide the juice. Set aside the stock and cream. Provide spices.

Step Two:

For the vegetables: Peel the carrots and cut into slices. Wash leeks well and cut into 2 cm wide rings; add to the carrots. Peel onions and cut into small cubes; provide. Weigh butter and sugar and set aside. Measure the stock and set aside. Set aside the spices.

Step Three:

For the Schupfnudeln: Rinse herbs and shake dry. Chop the leaves finely and set aside. Peel and finely dice the garlic. Provide butter, spices and Schupfnudeln.


Step Four:

Place a large pot on the cooking zone and add the coconut fat. Heat up and fry the veal on all sides for about 15 minutes until light brown. Add the onion cubes and fry over medium heat for 7 minutes. Stir occasionally. Stir in the lemon- and orange zest as well as the tomato paste and roast for about 3 minutes. Sprinkle the flour over it and roast briefly while stirring. Deglaze with wine and boil over high heat for about 2 minutes. Add stock, bay leaves, stir and let the ragout simmer for about 18 minutes. Test if the ragout is tender. If not, continue cooking. As soon as it is soft, stir in the cream and the orange juice. Season with salt and pepper to taste.

Step Five:

In the meantime, melt the butter in a saucepan for the vegetables and sauté the onion cubes for 2 to 3 minutes. Stir in the carrots and leek, sauté briefly and then sprinkle in the sugar. Glaze for 2 minutes. Stir in salt, pepper and nutmeg. Add the stock, put the lid on and cook the vegetables for 5 minutes. As soon as the carrots have reached the desired texture, season to taste with salt and pepper. Keep warm.

Step Six:

Melt the butter in a coated pan for the Schupfnudeln. Add garlic and herbs and sauté for 2 minutes. Toss in the Schupfnudeln and stir-fry until golden brown. Season with salt and pepper to taste.

Arrange the ragout on plates and serve immediately with vegetables and Schupfnudeln.

Delicious !

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