Delicious with an OMER.
- 2 thick carrots
- 1 onion
- 1 leek
- 1 celery stalk
- 1 bay leaf
- 1 sprig of thyme
- 2 cloves of garlic
- 1 kg veal stew
- 1 box of mushrooms
- 1 bot of white asparagus
- 1 bot of green asparagus
- 500 gr mixed minced meat, twisted into balls
- 140 gr butter
- 140 gr of flour
- 3 L of water
- 1 bunch of curly parsley
For 4 persons
- Make a vegetable stock from onion, 1 carrot, green of leek, celery leaves, thyme and bay leaf, garlic and 3 litres of water.
- Add the veal when the water is still cold, so that it doesn't scare and becomes more tender.
- Bring to the boil and leave to simmer gently for 90'.
- Meanwhile, finely chop the white of the leek, the celery stalk and the carrot. Peel the asparagus. Brush the mushrooms and cut into 2.
- Roll small balls of the minced meat. Cook the balls in the stock for 1 minute and then take them out. You can use a different pot to cook the meatballs in.
- When the meat is soft, drain the stock. Note: save the broth! Take out the meat and discard the vegetables.
- Cook the chopped vegetables and asparagus in the stock until tender. Take the vegetables out when they are done.
- Melt 140g of butter in a pot and then add 140g of flour, cook well without frying.
- Pour 2 litres of hot stock over the roux and let it boil. The sauce will now bind nicely. Add the meat and cooked vegetables and meatballs.
- Garnish with some finely chopped parsley.
Pour a fresh OMER. Traditional Blond and enjoy this food pairing!