Ragout of the Veal with Primeval Carrots and Spring Onions

(approx. 40 min) Cut meat into thumb-sized pieces. Make pasta al dente in light salted water, drain when cool.

Peel carrots and make to the point in light salted water, then cut into slices. Clean spring onions, cut into rolls. Peel and finely dice onion. Bring the vegetable soup to a boil, add the larded onion, the tea-egg with the spices and the rosemary sprig, as well as the meat and cook everything together for 20 to 25 minutes.

Fry the onions in hot rapeseed oil*, dust with flour, pour in cold milk, fill up with the clear soup from the veal, season with a little curry, salt and pepper. Add the meat to the sauce with a skimmer, add the spring leeks and carrots, add a little whipped cream and simmer for about ten minutes.

Fry the noodles briefly in hot rapeseed oil, season and arrange on a plate as a snail, arrange the ragout next to it and garnish with chervil.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe) Info: Purple carrots

Purple carrots (“Beta Sweet”) stand out with their purple color.

By crossing in the 17th century, the carrot developed the color orange. Purple carrots contain up to 40 percent more beta-carotene, lycopene and phenolic acids.

carrot/3029 Botanical Name: Daucus carota ssp. Sativus.

Description:

Interesting purple hybrid carrot variety with distinctive

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