Kalvebov with steamed beets and cream sauce

Ingredients for Kalvebov with steamed beets and cream sauce

Instructions for Kalvebov with steamed beets and cream sauce

To prepare the Kalvebov with steamed beets and cream sauce recipe, please follow these instructions:

Heat oven up to 175 degrees c. Brown veal shoulder on a frying pan in butter and oil. Boxes the fat and season with salt and pepper. Put calf's shoulder in a heat-proof platter. Add the white wine and water. Close the dish with URf.eks. silver foil and set it in the oven for about 2 hours the meat is tender. Take the roast out of the oven dish and let it rest for 20 minutes before cutting slices of it.

Cut the bovstegen out by first cutting the flesh from the leg, then cut slices across the kødtrådene by either raising the play up for grabs or by cutting a little tilted.

Save al væden (wine and stegesky) from the dish.

Scrub the potatoes and boil them until tender in salted water for about 20 minutes.

The steamed beet root mixture: Arrow skalotte buds and crazy ones in half. Cut the top of the stems, but save them, boxes leaves and rinse them. scrub them (If skin is thick so peel them instead) and cut them into ½ cm thick slices.

Nip the ends of the green beans.

Saute the shallots in the butter in a saucepan. Add the beetroot slices, pour a little water on, put a lid on and let onions and beetroot boil about 2 minutes. Then came the green beans in. Cook about 3 minutes to also further the beans are tender and add to the last leaves from beetroot peaks. After another 2 minutes pour the water off, and season with lemon juice, salt and pepper.

Cream sauce: Smooth sauce (wine and juices) with corn flour. Add the sliced cornichons and whipping cream. Stir and season with salt and pepper and serve the Court.