Recipe: Veal with creamed kumara, capers and rosemary

By Amanda Laird

Add a comment
Veal with creamed kumara, capers and rosemary. Photo / Babiche Martens
Veal with creamed kumara, capers and rosemary. Photo / Babiche Martens

Serves 4

400g kumara, peeled and sliced
1/4 cup water
1 garlic clove, sliced
1/2 cup cream
Salt and freshly ground black pepper
2 Tbs olive oil
1 Tbs butter
4 veal steaks
1 Tbs olive oil
1 Tbs butter
Zest and juice of two lemons
4 tsp capers
2 Tsp fresh rosemary, chopped

1 Boil the kumara with the water, garlic, cream and seasoning. When soft, mash together until smooth, keep warm.

2 Heat the olive oil and butter in a pan, cook the steaks approximately 3-4 minutes per side, depending on the thickness.

3 Remove from the pan and let rest while adding the zest and juice to the pan with the capers and rosemary.

4 Let simmer together before spooning over the veal.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production bpcf02 at 11 Dec 2016 23:27:10 Processing Time: 1498ms