Seared Veal with Sweet Potato Rosti
The delicate flavour of tender, melt-in-your-mouth Ontario veal tenderloin is complemented with a crispy, sweet potato rosti. A simple but delicious meal idea that is sure to become a family favourite.
Write a review
Amount Per Serving
Calories from Fat 263
% Daily Value *
Total Fat 29g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Total Carbohydrates 21g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 lb (500 g) Ontario veal tenderloin
- 1 tsp (5 mL) each salt and fresh cracked pepper, divided
- 1 tsp (5 mL) dried thyme
- 2 cups (500 mL) grated sweet potato
- 1/2 cup (125 mL) minced celery
- 1/2 cup (125 mL) grated red onion
- 1/4 cup (60 mL) bread crumbs
- 2 eggs, lightly beaten
- 1/4 cup (60 mL) finely chopped cilantro
- 2 tbsp (25 mL) vegetable oil, divided
- Slice veal into 8 medallions. Sprinkle with half of the salt and pepper, and thyme. Set aside.
- In bowl, stir together sweet potato, celery, red onion, breadcrumbs, egg and remaining salt and pepper. Divide into 8 “patties”
- In a large non-stick skillet, heat half of the oil over medium heat. Brown half of the rosti, about 5 minutes per side until golden brown on both sides and tender. Repeat with remaining oil and rosti. Transfer to platter and keep warm in oven while cooking veal.
- In same skillet, sear veal on both sides until golden on each side and a hint of pink remains, about 2 minutes per side. Serve hot with warm rosti.
- PER SERVING: about 350 cal, 23 g pro, 20 g total fat (6 g sat fat), 17 g carb, 3 g fibre, 180 mg chol, 730 mg sodium. %RDI: iron 10%, calcium 6%, vit A 190%, vit C 6%
Carptor - Your Path To Local Foods http://www.carptor.com/