Veal Medallions with Chestnut Purée
A perfect recipe to make in winter for your friends and family.
Ingredients
-
4 veal medallions
-
2 garlic cloves
-
100g margarine
Ingredients for the purée
Preparation Method
- Put 750 ml of water in a pan, add the chestnuts and sugar and cook for about 10 minutes.
- Drain the water and grind the chestnuts. Add the cream and stir.
- Season the medallions with chopped garlic and salt and leave to marinate for 10 minutes.
- Place the margarine in a non-stick frying pan and fry the medallions. Serve them with the chestnut purée.
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