Boiled veal breast with white beans

Ingredients for Boiled veal breast with white beans

Instructions for Boiled veal breast with white beans

To prepare the Boiled veal breast with white beans recipe, please follow these instructions:

Poultry: Cook carefully under low 1 hour.

Garnish: The white beans are soaked in water the day before. Onions, onions, fennel and celeriac are cut into the size of a small sugar kernel. Residues from herbs as well as all ingredients for chickpeas, boil and cook under low approx. 1 hour.

The calf breast is boiled approx. 2 hours in the aimed making. Should rest approx. ½ hour in the team before use.

Onions, fennel and celery, cut into cubes, "boil" in olive oil. The white beans are boiled in water with salt approx. 1 hour. The parsley is picked, rinsed and chopped.

When serving, mix vegetables, black olives, the boiled beans and the chopped parsley.

Sauce: 2 chopsticks are peeled and chopped finely. Boil in 2 dl bullet. Fitted with butter, mustard and slightly grated horseradish.