Turkey Gravy-Glazed Veal with Eggplant
Autor: Andrii M.
- Bakłażan3 szt.338 kcal
- Cielęcina333 g373 kcal
- Estragon1 pęczek18 kcal
- Linguine135 g501 kcal
- Liście curry1 pęczek31 kcal
- Maniok102 g163 kcal
- Olej roślinny14 ml124 kcal
- Przyprawa cajun3 g8 kcal
- Ser pleśniowy32 g113 kcal
- Sos z indyka130 ml66 kcal
- Sól4 g0 kcal
- Zioła prowansalskie8 g26 kcal
Kaloryczność jest szacowana na podstawie danych tabelarycznych. Jeśli liczysz kalorie ze względów zdrowotnych, sprawdzaj dokładne wartości.
Cajun-inspired comfort food: tender veal paired with eggplant and cassava root and linguine, finished with curry leaf and tarragon and a hit of herbes de Provence and cajun seasoning. 1. Pat the veal dry and season with salt, herbes de Provence and cajun seasoning. 2. Heat vegetable oil in a heavy pan and sauté the veal until it develops a deep golden crust, about 24 minutes. 3. Add eggplant and cassava root to the pan and cook until just tender, stirring in curry leaf and tarragon for fragrance. 4. Cook the linguine separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of turkey gravy and a scattering of blue cheese before serving hot.