Receipts

Veal confit and vegetable puree (Bagnariol)


Zoe has tasted it since 8 months and loved it, I make a variant with chicken.

Ingredients:

  • 30 g of veal
  • 2 prunes without stones
  • 1 C. cinnamon powder
  • 3 blanched almonds
  • 1 beautiful potato
  • 1 carrot
  • green beans

Preparation:

In a saucepan, simmer the veal with the prunes and almonds. Add water to get a thick juice that will coat the meat and almonds, add the cinnamon spoon. Prepare mashed potatoes, carrots and green beans. Add a knob of butter 1/2 salt. Mix the meat with its cooking juices and almonds.