Marinated veal escalopes with a sweet potato mash and rosemary scented carrots

I made this tasty meal yesterday. Doesn’t it look lovely & truly appetizing?

I marinated veal pieces in a combo of fresh rosemary, garlic, lemon juice & olive oil. I placed all the ingredients in a zip lock bag & marinated it for about 3 to 4 hours in the fridge. I served it with a sweet potato mash & rosemary scented organic carrots rounds.

A perfect meal to enjoy with a loved one!

 

A divine, tasty & festive veal dinner!

 Recipe: For 2 persons, with a bit of seconds

Ingredients:

** For the veal marinade:

2 thicker veal loins, each 180 gr, each one sliced into 2  thinner parts with a sharp knife or into 4 thinner parts

1 tablespoon of fresh rosemary leaves, washed, pad dry on kitchen paper

3 thicker cloves of young fresh garlic, peeled & finely cut up

juice of 1/2 lemon

a fruity EVOO ( Extra Virgin Olive Oil )

Maldon sea salt

black pepper, freshly grinded

** For the sweet potato mash:

about 400 gr. peeled sweet potatoes, cut up into equal sized chunks

some soy baking margarine

Herbamare salt

a splash of lactose – free milk or normal milk ( you can use dairy free milk to make it dairy free )

a few grinds of black pepper, if necessary

** For the rosemary scented carrot rounds:

a small sprig of fresh rosemary, the leaves torn from the sprig, the sprig removed & thrown away

about 350 gr of carrots, peeled & finely cut up into thinner rounds

a bit of Herbamare salt ( is also gluten-free )

 

Method:

1. First make the veal marinade. You can do this a few hours before dinner. I marinade my veal for about 3 to 4 hours.

2. I take my pestle & mortar & add the rosemary leaves. Pound them a few times until the senses come out of the rosemary leaves.

Add garlic & pound them too in the pestle & mortar. Now, take an empty clean Ziploc bag & add the cut up veal loins. In a smaller bowl, add rosemary leaves, garlic pieces, juice of 1/2 lemon & a few tablespoons of your fruity EVOO, this will be about 3 to 5 tablespoons. You will need just enough to have a marinade to cover all of your veal pieces. Add a few grinds of freshly grinned black pepper or white if you prefer to the marinade. Now, add a bit of Maldon sea salt flakes to the marinade as well. Now, pour the marinade into the opened ziploc bag. Close the ziploc bag well. With clean hands, massage the meat from the outside of the bag for a few minutes. Than, place the closed ziploc bag into a smaller bowl for when there is leakage. Place into the fridge for about 3 to 4 hours.

3.  30 minutes before dinner, take the bowl & ziploc bag out ot the fridge. Open the bag.

4. In the meantime, boil the sweet potatoes with a bit of the Herbamare salt in the cooking water until tender. Drain well. Mash. Season with a bit more Herbamare salt. Add a bit of baking soy margarine to make the mash smooth & if necessary add a splash of milk. Taste. It has to taste fab! Add a few grinds of  black pepper to the mash, if necessary. Keep hot.

5. When the potatoes are cooking, cook also the carrot rounds until al dente or cooked through.  Add the sprigs of fresh rosemary to the boiling cooking water. You can add a bit of the Harbamare salt to the cooking water if you want too, but I didn’t. Normally, we don’t add salt to veggies in our kitchen. When cooked, drain well but leave the rosemary sprigs. Keep warm.

6. Finally, drain the meat from the marinade. Discard the marinade. Fry the veal pieces in soy baking margarine in a hot non stick frying pan for about only a  few minutes per side until the inside is still a bit rosé on the inside. You don’t want it to be hard & though on the inside. If you think the meat is rosé on the inside. Set 1 aside & check with a knife & cut through the meat. If okay, turn the heat off & set the pan aside with a fitting lid on & let the meat rest for 5 minutes. So, the meat will be juicer later & be succulent.

7. If the meat has rested, plate up your plates! See picture above! Serve at once!

 

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