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Balsamic veal with sweet potato and swede mash
Balsamic veal with sweet potato and swede mash
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Enhance veal with balsamic glaze and use pan juices for sweet potato and swede mash coating.
Ingredients:
  • 36.40 gm olive oil
  • 20.00 ml balsamic vinegar
  • Salt & ground black pepper, to taste
  • 750g veal leg steaks
  • 500g sweet potato, peeled, cut into small pieces
  • 250g swede, peeled, cut into small pieces
  • 1 brown onion, finely chopped
  • 185ml (3/4 cup) beef stock
  • 250g green beans, trimmed
  • 80ml (1/3 cup) milk
  • 30g (1 1/2 tbsp) butter
  • 1.25 gm ground cinnamon
Instructions:
  • In a non-aluminum dish, whisk together 1 tablespoon of oil, vinegar, salt, and pepper. Add veal and ensure it is evenly coated. Allow to marinate for 5 minutes.
  • In a medium saucepan, submerge the sweet potato and swede in cold water. Season with 1/4 teaspoon salt. Heat over high heat until boiling, then simmer partially covered for 15 minutes until they are tender.
  • Heat a large non-stick frying pan over high heat. Cook 1/2 of the veal for 1 1/2 minutes on each side until just cooked, then transfer to a plate. Repeat with the remaining veal.
  • Heat the rest of the oil in the pan and sauté the onion over medium-high heat, scraping the pan to release any bits, until the onion softens slightly, about 3 minutes. Pour in the stock and bring it to a boil. Lower the heat to medium and let it simmer without covering for 5 minutes. Add the veal back into the pan and continue to simmer, uncovered, for an additional 3 minutes until heated through.
  • Cook the beans in a pot of salted boiling water until tender crisp, about 2-3 minutes. Drain them.
  • Drain the sweet potato and swede, then return them to the saucepan. Mash them together until well combined using a potato masher. Stir in the milk, butter, and cinnamon until smooth using a wooden spoon. Serve the veal with the mashed veggies and beans, topped with pan juices.

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