Veal Parmentier with peas for 4 people
Shredded veal shoulder bound with a reduced veal jus, served with a compote of tomato, carrot, and onion, accompanied by a pea purée with miso and a purée of garlic and eggplant confit with balsamic vinegar. The whole dish is gratinéed with eryngii mushrooms in vinegar, black cherry tomatoes, slices of white courgette, and a cream of basil and olive oil.
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Allergens present
- Sulfites
- Celery
- Soy
- Wheat and derivatives (gluten)
- Dairy products
Ingredients
Ingredients: Pea puree miso 25% (pea 76%, white miso (rice, soy, salt, alcohol, glucose syrup), vegetable broth (water, carrot, onion, fennel, leek, celery, olive oil, salt), salt), cream (stabiliser: carrageenan), veal shoulder 12% (origins: France - Netherlands - Germany - Belgium), tomato, olive oil, eryngii mushroom, wheat and malted wheat flour, veal cooking juice (white wine (preservatives: sulphites), white port (preservatives: E220 (sulphites)), onion, salt, pepper), basil 3%, water, garlic, carrot, veal juice (celery, port (preservatives: sulphites)), aubergine, onion, courgette, white wine (preservatives: sulphites), balsamic vinegar (preservatives: sulphites), whole milk, white spirit vinegar, salt, butter, skimmed milk powder, garlic, baker’s yeast, inverted sugar syrup, maize starch, tarragon, rosemary, thyme, coriander, pepper, bay leaf.