Name: Veal with sweet potato and semi-dried tomato mash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 800g orange sweet potato, peeled, roughly chopped; 64.38 gm reduced-fat milk, warmed; 62.50 ml semi-dried tomatoes, chopped; 27.30 gm olive oil; 4 (100g each) thin veal steaks; 1 garlic clove, finely chopped; 62.50 ml balsamic vinegar; Steamed green beans, to serve

Veal with sweet potato and semi-dried tomato mash

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Family-friendly veal dish with sweet potato and sun-dried tomato mash.

Ingredients:

800g orange sweet potato, peeled, roughly chopped
64.38 gm reduced-fat milk, warmed
62.50 ml semi-dried tomatoes, chopped
27.30 gm olive oil
4 (100g each) thin veal steaks
1 garlic clove, finely chopped
62.50 ml balsamic vinegar
Steamed green beans, to serve

Instructions:

Preheat your oven to 200ÂºC/180ÂºC fan-forced and line a baking tray with baking paper.
Boil potatoes in a large saucepan for 10 to 12 minutes until tender. Drain and return to pan on low heat. Mash the potatoes, then mix in milk and tomato. Season with salt and pepper to taste.
Heat oil in a frying pan over medium-high heat. Cook veal in batches for 1 to 2 minutes per side, until desired doneness. Transfer to a plate and cover to keep warm.
Lower the heat and gently incorporate garlic and vinegar. Let it simmer, stirring occasionally, until it thickens, for about 1 minute. Plate by spooning the mash first, then topping with veal. Finish by drizzling the vinegar mixture over the dish and serving it with beans.

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