|400 g||Kumara, peeled and sliced|
|1 to taste||Salt & freshly ground pepper|
|2 Tbsp||Olive oil|
|4||Veal steaks (Main)|
|1 Tbsp||Olive oil|
|2||Lemons, (zest and juice)|
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- Boil the kumara with the water, garlic, cream and seasoning. When soft, mash together until smooth, keep warm.
- Heat the olive oil and butter in a pan, cook the steaks approximately 3-4 minutes per side, depending on the thickness.
- Remove from the pan and let rest while adding the zest and juice to the pan with the capers and rosemary.
- Let simmer together before spooning over the veal.