Casserole of veal tendrons with carrots - Casserole of veal tendrons with carrots - Healthy and gourmet meal idea

Casserole of veal tendrons with carrots

Prep Time15 mins
Cook Time20 mins
Total Time20 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Place
Servings: 6
Calories: 230kcal


  • 1 kg Tendron de veau
  • 1 Carrot boot fane
  • 150 g Lardon
  • 1 Onion
  • 2 Clove garlic
  • 2 tbsp. soup Liquid honey
  • 15 cl Dry white wine
  • 30 cl Poultry broth
  • 20 g Flour
  • 1 C. coffee Cumin in grains
  • 1 C. coffee Coriander beans
  • 2 Bay leaf
  • 2 tbsp. soup Olive oil
  • 20 g Butter
  • Cell
  • Pepper


  • Peel and chop the onion and garlic. in a casserole, put the tendons to brown with oil and butter. Add the onion, garlic, bacon and honey. Mix over medium heat for 2 to 3 minutes to lightly caramelize, then powder flour, stir, wet with wine and broth, salt, pepper, add cumin, bay leaf and coriander. Cover and let simmer for 1 hour over low heat.
  • Meanwhile, peel the carrots, keeping a few inches of tops. Cut them into slices in length. Add them to the pan after 1 hour of cooking the meat and leave another 30 minutes on low heat. Serve very hot.

Leave a Reply

Your email address will not be published. Required fields are marked *