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Grenadins of veal, spring vegetables

Home > Life style > Recipes > Grenadins of veal, spring vegetables
Recipe proposed by : Nanie Cuisine
Recipe type : White meats

Preparation time : 45 minutes
Difficulty : Easy
Cooking time : 45 minutes
Cooking cost : Expensive


Serves 4

For the veal grenadins :
- 4 veal grenadins
- Salt
- Ground pepper.

For the side dish :
- 500 g early potatoes
- 8 small new turnips
- 1 small bunch of green asparagus
- 100 g new peas
- Salt
- Oil.

For the Armagnac sauce :
- 2 shallots
- 2 tablespoons of Armagnac
- 20 cl of water
- 10 cl full cream
- 1 tablespoon cornstarch
- 20 g butter
- Salt
- Ground pepper


  • Wash and scrub the new potatoes. Dice and fry in a hot pan with 3 to 4 tablespoons of oil. Stir often until they are fully browned. Add salt at the end of cooking. Set aside.
  • Cut the turnip tops, wash them thoroughly and steam them for about 20 minutes. Set aside.
  • Cut off the base of the asparagus, wash it quickly. Steam them for 8 to 10 minutes. Set aside.
  • Shell the peas and cook in boiling water for 4-5 minutes. Drain and soak in ice water. Drain again. Set aside.
  • Prepare the Armagnac sauce:In a saucepan, fry the shallots in the butter. Add the Armagnac, simmer for 1 to 2 minutes, then add the water. Heat for 4 to 5 minutes. Strain to remove the shallots. Dissolve the cornstarch in 2 tablespoons of the filtered sauce and mix with the rest of the sauce.Thicken over medium heat for 4 to 5 minutes, stirring. Add cream, salt and pepper.   Simmer for 2 minutes, stirring often.
  • In a hot pan, fry the veal grenadins for 2 to 3 minutes on each side: the meat should remain pink. Season with salt and pepper. Set aside.
  • Fry the turnips, peas and asparagus for 2 to 3 minutes in the same pan as the veal.
  • Arrange the vegetables on a hot plate, add the veal grenadin and the Armagnac sauce.*


  • Veal grenadin is a rather expensive meat. For a cheaper recipe, you can choose veal cutlets.
  • You can replace the Armagnac sauce with a herb juice: mix a bunch of parsley and a bunch of chives with a little oil, salt and pepper.
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