Heat clarified butter in a large frying pan and sauté chopped onions until translucent. Add the veal strips, sauté briefly and stir in the sliced mushrooms. Add the vegetables cut into small pieces and pre-cooked al dente – such as peppers, cauliflower, broccoli, spring leek and peeled asparagus cut into pieces. Whipped cream added, also the chopped kitchen herbs. Season with thyme, iodized salt, pepper and chervil. Cook lightly for a while.
Potato gratin goes well with it.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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