Veal Medallions with Wild Garlic Crust on Vegetable Ragout

Have fun preparing this mushroom dish!

Remove the skin from the shallots, cut into small cubes and sauté in butter without color. Add long grain rice, pour white wine and vegetable soup, season with salt and bring to a boil while stirring. Reduce the temperature, stew the long-grain rice at low temperature with the lid closed for 15 minutes until soft.

Season medallions with salt and season with pepper. Heat a little oil in a frying pan, roast the medallions in it on both sides for 5 min, remove from the frying pan and cool on a plate.

Rinse and clean the wild garlic and boil it briefly in salted water. Strain, rinse and chop coarsely. Grind wild garlic in an electric shredder. Steam long grain rice briefly and grind as well. Mix with yolks, Parmesan cheese and wild garlic puree, season with salt and freshly ground pepper. Cool the mixture.

4. clean mushrooms and cut into coarse pieces. Rinse young onions, clean and shorten to 7¿8 cm. Remove skin from carrots, halve lengthwise and cut into slices. Preheat oven to 200 degrees.

Grease a gratin dish with butter. Spread medallions with wild garlic mixture and place in dish, bake in oven (middle rack / wire rack) for 8-10 minutes.

In the meantime, cook carrots and onions with water and butter in a frying pan for 5 minutes with the lid closed. Pour in cream, add

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