Sweetbreads Dusted with Cloves
Published October 16, 1990
- Total Time
- 1 hour 30 minutes
- Prep Time
- 1 hour 30 minutes
- Rating
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Ingredients
3 Jerusalem artichokes, peeled
3 large bunches Italian parsley
1 tablespoon honey
¼ cup water
3 tablespoons olive oil
2 tablespoons whole cloves
2 tablespoons instant flour
1 ½ pounds sweetbreads, soaked overnight in cold water, tough outer membrane removed, and patted dry
¼ teaspoon lemon juice
Nutritional analysis per serving (4 servings)
26 grams carbs; 379 milligrams cholesterol; 604 calories; 20 grams monosaturated fat; 8 grams polyunsaturated fat; 14 grams saturated fat; 46 grams fat; 4 grams fiber; 208 milligrams sodium; 24 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
Boil the artichokes in water to cover until tender, about 40 minutes. Drain and puree in food processer. Reserve.
- Step 2
Wash the parsley and dry well in a salad spinner. Trim off and discard the stems. Heat the honey in a large pan until light in color. Add water and parsley leaves, and cook until parsely is wilted.
- Step 3
Puree mixture in a blender, then pass through strainer. Combine with artichoke puree. Add 1 tablespoon of the olive oil. Set sauce aside.
- Step 4
Grind cloves in a coffee grinder and combine with flour. Dust whole sweetbreads with clove mixture then saute them in remaining olive oil in a skillet over moderate heat for five minutes each side. Slice sweetbreads into ½-inch thick slices.
- Step 5
When ready to serve, reheat parsley sauce, add lemon juice and spoon onto serving plates. Cover with sweetbreads.
These sweetbreads are excellent when served with an accompaniment of roasted celery root, parsnips, turnips and pearl onions.
Private Notes