Leeks

Veal tendrons with leeks

Name: Veal tendrons with leeks
Prep time: 1 h 5 min
Cook time: 45 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 4 tendrons of veal slices; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 1 onion; 80 ml (5 tablespoons) of raisins; 1 lemon; 1 broth cube; 100 ml (6 tablespoons) of white wine; Salt and pepper; Garnished herbs bouqet

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Author: Les Cultures de chez nous

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Preparation 20

Baking 45

Portions 4

Freezing No

Ingredients Preparation

Ingredients

4 tendrons of veal slices
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
1 onion
80 ml (5 tablespoons) of raisins
1 lemon
1 broth cube
100 ml (6 tablespoons) of white wine
Salt and pepper
Garnished herbs bouqet

Preparation

Side-by-side mode

Flour veal tendrons and roast in a fry pan. Remove and replace by minced onion. Fry onion.
Pour white wine and bring to a boil.
Set back veal tendrons in the fry pan. Add broth cube, a glass of water, spices and garnished bouquet. Afterward, add sliced leeks, raisins and lemon (sliced into slices).
Simmer for about 45 minutes.