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Purée Preparation

Garnish Preparation

  • Green asparagus, pearl onions, broad beans, peas, radishes 700 g

Veal kidneys Preparation

Presentation

  • Affilla Cress 1 pack
  1. Purée Preparation

    1. Peel, wash and slice the carrots into pieces.
    2. Boil the carrots until tender and purée them in a blender with half of Blue Band Gold Margarine until smooth.
    3. Season the carrot purée with Knorr Chicken Powder.
  2. Garnish Preparation

    1. Clean the vegetables and cut them as you wish.
    2. Blanch the vegetables and season them.
  3. Veal kidneys Preparation

    1. Clean the veal kidneys and cut them into slices or chunks.
    2. Season with Knorr Chicken Powder and cook in oil until pink.
    3. Remove them from the pan and keep them warm.
    4. Add the shallot and then the garlic purée to the pan.
    5. Deglaze with the apple juice, add the Knorr Demi-Glace dilution, and thicken slightly.
  4. Presentation

    1. Divide the vegetables and the kidneys over the plates and pour the carrot purée in between.
    2. Add the sauce and finish off with the cress.
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