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VEAL AND ROOT VEGETABLE FRICASSEE
Grain Fed veal, Milk Fed Veal
450 g (1 lb) Fontaine Family stewing veal cubes
5 mL (1 tsp.) olive oil
1 onion, finely chopped
250 mL (1 cup) quartered mushrooms
Ground pepper to taste
2 sweet potatoes, quartered
4 carrots, cut lengthwise
4 parsnips, cut lengthwise
165 mL (1/2 cup) beef or chicken broth
In a non-stick pan, heat oil over medium-high heat. Brown onion and mushrooms for about 3 minutes.
Add veal cubes and continue cooking until meat is browned and no longer pink.
Add sweet potatoes, carrots, parsnips and soy sauce. Mix, cover and continue cooking over medium heat for 30 minutes or until vegetables are tender. Add pepper to taste.
Serve with Dijon mustard and parsley.
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