Veal With Grana Padano Mash
This recipe combines tender veal with a medley of roasted vegetables, creating a satisfying and flavorful meal. The vegetables are tossed in olive oil and balsamic vinegar, then roasted to perfection, while the potato is transformed into a creamy Grana Padano mash. Whether grilled or baked, the veal is a juicy complement to the colorful and aromatic dish. Serve this hearty dish to impress your family and friends at your next gathering.
— Constant Cookbook
Ingredients
- 1 small sweet potato, peeled
- 1/2 courgette, cut into chunks
- 1/2 aubergine, cut into chunks
- 4 cherry tomatoes
- 1/2 pepper, cut into chunks
- 1/2 red onion, cut into chunks
- 1 clove garlic, sliced
- 1 tsp olive oil
- 1 tbs balsamic vinegar
- 1 medium potato
- 25g Grana Padano cheese, grated
- 1 tbs fresh parsley
- 1 tsp dried thyme
- 1 small fillet of veal
Instructions
- Preheat the oven to 190 degrees C.
- Microwave the sweet potato for about 3 minutes until it starts to soften, then chop.
- Place all the vegetables, the sweet potato and garlic on a baking tray, drizzle with the olive oil and balsamic vinegar, cook in the oven for 15 minutes.
- While the vegetables are roasting boil the potato.
- Once the potato has softened mash together with the cheese and herbs.
- Sprinkle some black pepper over the veal and grill for 10-12 minutes turning occasionally. The veal can also be baked in the oven with the vegetables.
- Serve with the roasted vegetables and Grana Padano mash.
Yield
Serves 1
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