Veal stew with fennel and carrot purée
For stew lovers, we suggest this recipe to prepare a veal with fennel and carrot purée. A gourmet dish.
1. Trim fennel, and remove the outer leaves. Wash and slice. Cut the meat into cubes and let brown in a pan with butter and 1 tablespoon of oil. Sprinkle with flour, pour in the vegetable stock and white wine. Add the fennel, salt, pepper and simmer for 1 hour over low heat.
2. Peel the carrots, cut into slices and cook with tarragon and steam for 15 minutes. Add 1 ladle of carrots to the stew. Using a food mill, mash the remaining carrots. Put the purée in a saucepan, salt and pepper, add a little olive oil and heat for 5 minutes.
3. Wash and thin out tarragon. Divide the veal stew with fennel on 4 plates. Sprinkle with tarragon and serve hot with carrot purée .
