Veal Medallion with Fresh Vegetables and Wild Long Grain Rice

A bean recipe for every taste:

Season the veal medallions with a little salt and freshly ground pepper.

Heat a coated frying pan, place the medallions and roast for 2-3 min. on each side. The 80 °C method also works very well. They should still be tender pink at the core. Remove from the roasting pan and keep warm.

In the meantime, cut the peeled carrots into 5-10 cm long sticks, blanch not too long in boiling hot salted water and rinse when cool. Cut the peeled salsify into 5 cm long sticks, also blanch them not too long in boiling hot salted water and rinse when cooled.

Cut the cleaned snow peas into pieces about 4-5 cm long and blanch briefly. Also blanch the fine beans briefly.

Rub the blanched vegetable strips dry between two layers of kitchen roll and sauté them in the same frying pan as the veal medallions for a good minute. Season with a little salt and freshly ground pepper.

Over low heat, beat the fromage blanc (Philadelphia) together with the yogurt, preferably with a hand mixer, until it forms a frothy sauce. Season this sauce with a little salt and freshly ground pepper and sprinkle in the finely chopped chives. We still need a tiny bit of chopped chives to garnish.

Make a sauce level on the heated plates and place two medallions in each. Garnish with the vegetables

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