Prep 30 mins
Cook 1 hr
I adapted this recipe from other pot-roast type recipes when I happened to have lots of broad beans from my own garden and lots of jerusalem artichokes from a friend. It's a simple recipe with an exotic taste, one you can prepare then almost ignore. A great spring dish, and looks great when served at the table
- 1 rack of veal, about 6 to 8 chops
- 1 lb jerusalem artichoke, peeled (must be jerusalem)
- 2 lbs broad beans, measured before double-peeling
- 2 cups chicken, duck or 2 cups veal stock
- 2 sprigs thyme
- 1⁄2 cup olive oil
- 2 ounces butter
- 2 cloves garlic, finely chopped
- salt & pepper
- Pre-heat the oven to a low, moderate heat.
- Shell the broad beans, then put them into a saucepan of boiling water for one minute.
- Drain the broad beans and set aside to cool.
- Peel the jerusalem artichokes, putting them into acidulated water as they are peeled and washed.
- Melt the butter and olive oil in a frying pan.
- Add the thyme briefly to crisp it, and remove.
- Add the garlic to brown it lightly, and remove.
- Brown the veal ribs in the remaining butter and oil, and then put them into a casserole dish.
- Drain the jerusalem artichokes and add them to the casserole dish.
- Add the garlic and thyme.
- Add the stock, and the salt and pepper.
- Cover the dish and put it into the oven.
- Cook for 30 minutes.
- While the veal is cooking, double-peel the broad beans- pop the deep green interior bean out of the paler covering.
- They should peel easily after being blanched.
- Add the drained broad beans and more water if necessary.
- Cook for a further 30 minutes.