Recipe: Veal with creamed kumara, capers and rosemary

By Amanda Laird

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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

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