Slow Cooked Veal with Green Mash

Cook: 195 min
Servings: 4

Ingredients

800 g breast of veal
salt and pepper
1 tbsp oil
4 thin slices of Parma ham
100 g lingonberries
75 g sugar

Mustard sauce

3 tbsp olive oil
1 tbsp vinegar
1 tbsp whipping cream
1 tbsp mustard

Green mash

800 g potatoes - peeled and diced
100 g Apetina® Classic Block
75 g butter
1 dl milk
100 g spinach - washed and blanched
salt and pepper

Twist

Combining both sweet, salty and sour notes gives a complete and well-rounded taste experience.

Serving

Cut the veal in thin slices and serve on a bed of mash for an extravagant look.

We have played around with the traditional elements from the Swedish classic: Meatballs. With only little effort and a few substitutions, the flavors you know are turned into an extravagant and flavor-packed dinner.

Start by seasoning the breast of veal in an ovenproof tray and put it in the oven at 80 °C for 3 hours. Meanwhile prepare the sides. Toss the lingonberries with sugar and set aside.

Boil the diced potatoes. Meanwhile blend spinach and milk. Drain the potatoes and mash them with Apetina cheese, butter and blended spinach using a mixer. Season with salt and pepper.

Now prepare the mustard sauce by whipping oil, mustard and vinegar. Then quickly fold in the cream. When the veal has cooked three hours, remove from the oven and quickly fry it in a pan with oil, approx. 2 minutes on each side.

When ready for serving, cut the veal in slices and serve on a bed of green mash, garnish with lingonberries, parma ham and mustard sauce.