Tendrons of veal with citrus fruits
For 6 persons
Preparation time : 20 min
Cooking time : 1 hour and 20 min
- 4 tendrons of veal of about 250g each
- 4 shallots
- 1 soft yellow celery heart
- 1 untreated lime
- 1 untreated grapefruit
- 1 untreated orange
- 4 leek whites
- 1/2 spoonful of oliv oil
- 1 bouquet garni made of 2 springs of flat parsley and 2 bay leaves, 1 sprig of rosemary, 2 sprigs of thyme
- 10 cl dry white wine
- 20 cl homemade vegetable stock (or 1 tablespoonful of dehydrated vegetable stock dissolved in 30 cl hot water
- 10 sprigs of flat parsley
- Freshly groud pepper and salt
Peel and shop the shallots and celery. Grate the zest of the lime, grapefruit and orange and extract the juice of the fruit. Split the leek whites lengthwise in half and wash. Cut them into pieces about 6 cm.
Heat the oil olive om moderate heat in a cocotte. Seal the tendrons in it for about 10 minutes. Season on either side. Put the tendrons ton one side.
In the cocotte fry together the chopped shallots and celery, the pieces of leek and the bouquet garni for 5 minutes, mixing well. Pour in the wine and the vegetable stock. Bring to the boil and reduce the heat. Remove the bouquet garn. place the tendrons on the vegetables. Sprinkle the fruit zest on top. Keep aside the liquid that comes out of the tendrons. Cover and let simmer for 1 hour.
Heat the tendron liquid and the fruit juice in a small saucepan, bring to the boil and let the mixture thicken till it turns into syrup.
After serving, cover the tendrons with the syrup and srinkle washed, dried and chopped parsley. Serve with tagliatelle or boiled or steamed carrot sticks.
