Ingredients
- 2 teaspoons olive oil
- 1 3 1/4-pound boned loin of veal, rolled and tied
- 2 teaspoons salt
- Freshly ground pepper to taste
- 5 cups milk
- 2 ½ teaspoons ground cardamom
- 1 jalapeno, stemmed, seeded and minced
- 1 clove garlic, peeled and minced
- 1 small onion, peeled and chopped
- 8 cups stemmed young spinach or watercress, washed
- Nutritional Information
Nutritional analysis per serving (6 servings)
590 calories; 33 grams fat; 12 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 57 grams protein; 165 milligrams cholesterol; 1135 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
- Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
- Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
- Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.
2 hours 15 minutes
Dining and Cooking