Citrus veal roulades with carrots, onions & green olives stuffed with lemon pulp

SEE RECIPE

A dish for

A dish for 4 people

Preparation time

15 minutes

Cooking time

25 to 30 minutes

INTRODUCTION

About the recipe

An autumnal recipe in which the lemon olive adds incomparable flavor!

Take advantage of Brin d’Olivier’s advice on the products to use for this recipe.

Recipe design and photographs :

Eva Tinghino

www.douce-addiction.fr

Ingredients

4 veal roulades
1 kg carrots
4 yellow onions
3 oranges
1 lemon
½ jar Le Brin d’Olivier stuffed green olives with lemon pulp
250 ml chicken stock
1 tsp garlic powder
2 bay leaves
3 sprigs fresh rosemary
olive oil
salt & pepper

Preparation

Step 1 :

Prepare the vegetables: peel and slice the onions, peel the carrots and cut into thin slices. Set aside.

Step 2 :

Heat a drizzle of olive oil in a cast-iron casserole dish and sear the veal paupiettes. Once browned on all sides, set aside on a plate.

Step 3 :

Add a little olive oil to the bottom of the casserole and sweat the sliced onions over low heat until translucent. Add the carrots and sauté for ten minutes, stirring regularly.

Step 4 :

Meanwhile, remove the zest from the lemon and two oranges. Squeeze the juice from these and the additional orange.

Step 5 :

Deglaze the cooking juices with the broth, then add the citrus juices. Add the bay leaves, rosemary, garlic powder, orange and lemon zest, then the veal paupiettes.

Step 6 :

Cover and cook over low heat for 25 to 30 minutes. Check they are cooked and extend cooking time if necessary. Before serving, add the green olives stuffed with lemon pulp.

N.B.: The thinner the carrot slices, the faster they cook.

Tip: You can accompany this dish with tagliatelle, in the spirit of osso buco “in gremolata” (the authentic one, without tomato sauce).