Raclette with veal and fennel sauce

Ingredients for Raclette with veal and fennel sauce

Instructions for Raclette with veal and fennel sauce

To prepare the Raclette with veal and fennel sauce recipe, please follow these instructions:

Fennel is washed, the peaks are cut off, and the tubers are cleaned and cut into strips.

The oil is heated, fennel strips Sauté in it, wine is added and the vegetables steamed, covered, for about 5 min Tops chopped fine.

Cream with added salt to the boil, stirring, and boil without the lid, over a low heat until the cream is tyknet.

The potatoes are boiled until tender in about 20 min. the water poured from and kept warm.

The meat cut into strips, and the oil is heated. Meat FRY for approx. 3 min. (you have to remember to turn the strips from time to time), served on a dish, and seasoned with pepper.

The cheese shreds and served. The indkogte cream spiked with fennel strips, sheeting, and the chopped fennel tops.

Raclettepanden filled with kødstrimler. A little sauce poured over it, and finally sprinkled the cheese over. The portions gratineres and potatoes eaten.