Cold Loin Of Veal With Celery-Steamed Leeks
Updated February 29, 2016
- Total Time
- 30 minutes
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Ingredients
1 teaspoon olive oil
2 1-inch-thick veal loin chops, boned
2 teaspoons celery seeds
3 ¼ cups celery juice (see recipe)
12 leeks, julienned and washed
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
42 grams carbs; 37 milligrams cholesterol; 302 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 7 grams fiber; 965 milligrams sodium; 17 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a medium-size cast-iron or other heavy skillet. Sprinkle the veal chops on both sides with the celery seeds. Place in the skillet and sear on both sides, about 4 minutes. Cover and cook until chops are just cooked through, turning them once, about 10 minutes. Remove from pan and let cool. Refrigerate until cold.
- Step 2
Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil. Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes. Let cool. Place the leeks in a bowl and toss with the remaining ¼ cup celery juice, 2 teaspoons salt and pepper.
- Step 3
Divide the leeks among 4 plates. Cut the veal chops across into thin slices. Fan the veal slices over the leeks. Season with salt and pepper to taste and serve immediately.
Private Notes