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.
