Shoulder Of Veal With Braised Apples And Rutabaga Mash

Pulled veal with vegetable mash is one of my favorite combinations. Soft and creamy, it’s the perfect comfort food for night holiday meals. Sprinkle with some chopped parsley to add that beautiful freshness.

Directions

Prepare the Rutabaga Mash

1. Add rutabaga to a large pot of salted water and bring to a boil. Cook for 20-25 minutes or until soft when pierced with a fork.

2. In a separate pot, heat coconut milk with fresh grated nutmeg, salt and pepper. Pour coconut mixture onto rutabaga and blend in a food processor.

Tips:

To reheat, warm gently over very low flame or near the hot plate, not in the oven. High heat will cause the dish to lose its beautiful color.

Prepare the Veal

1. Preheat oven to 300 degrees Fahrenheit.

2. Heat oil in a large Dutch oven over high heat. Brown veal on all sides, five to eight minutes per side. Transfer to a plate.

3. Add leek with a sprinkle of salt. Saute, stirring occasionally, until leek is soft and slightly golden brown, about 10 minutes.

4. Add coriander, ginger, mustard and pepper and sauté another two minutes.

5. Add brandy to deglaze; stir to pick up any bits stuck to the pan. Add apple, garlic and thyme and saute for one minute.

6. Return veal to pan and place over apples and leeks. Add cider, honey and stock. Cover and cook in the oven for two to two-and-a-half hours, until soft.

Credits

Photography and Styling by Chay Berger

Recipe tags

Adina schlass Apples Braised Complete meal ideas Mashed Meal in one Pulled veal Rutabaga Special occasion Sweet potatoes Thanksgiving The chefs wife Veal Yom tov mains Yom tov meats