Veal with Sweet Potato




• 400g veal loin
• 2 spring onions
• 400g sweet potato
• 1 shallot
• Zest of a lemon
• Green tea
• 2 tbsp olive oil
• 1 glass red wine
• 50g red wine
• 50g butter
• 1 garlic clove
• Flor de sal and Espiga 5 pepper mix to taste


Roast the sweet potatoes in a medium over (140ºC), for 25 to 40 minutes depending on the size of the potatoes • Cut the veal into two piece and season with salt and five pepper mix • Cut the spring onions in half and place in a pan with a dash of olive oil, the lemon zest, the tea and half a glass of water • Season with salt and cook slowly for about 20 minutes over a low heat • Peel the potatoes, cube and keep for later • Chop the shallot and sauté with a knob of butter and a dash of olive oil • Add the sweet potatoes and mix well, keeping warm • Sauté the meat slowly in butter with the crushed garlic clove, turning to ensure that it is evenly cooked and has the same colour all over • Plate up the sweet potatoes, add the onion halves and top with the meat, sliced into three • Add the wine to the meat pan and boil over a high heat to reduce • Check the seasoning and add the butter to make smooth and creamy • Pour over the dish and serve

Veal with Sweet Potato

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