Turkey Gravy-Glazed Veal with Eggplant
- Blue cheese32 g113 kcal
- Cajun seasoning3 g8 kcal
- Cassava root102 g163 kcal
- Curry leaf1 bunch31 kcal
- Eggplant3 piece338 kcal
- Herbes de Provence8 g26 kcal
- Linguine135 g501 kcal
- Salt4 g0 kcal
- Tarragon1 bunch18 kcal
- Turkey gravy130 ml66 kcal
- Veal333 g373 kcal
- Vegetable oil14 ml124 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.