Spring Greens With Black Pepper Crème Fraîche Recipes

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VEAL STEW WITH SPRING GREENS



Veal Stew With Spring Greens image

This stew is made with relatively inexpensive veal shoulder, browned on the stove top. Then it's mixed with several greens and braised in the oven. Serve with steamed white rice.

Provided by threeovens

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons unsalted butter
1 tablespoon oil
3 lbs veal shoulder, cut into 1 1/2 inch cubes
salt & freshly ground black pepper
1 cup dry white wine
5 cups fresh spinach, chopped
5 cups fresh sorrel, chopped
1 head romaine lettuce, chopped
1 bunch watercress, chopped
1 leek, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh tarragon, finely chopped
1/4 cup fresh chives, finely chopped
1 cup creme fraiche or 1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F.
  • In a large oven safe casserole, melt butter and oil over medium high heat.
  • Season veal with salt and pepper and add to casserole; cook until well browned on all sides, about 12 minutes.
  • Add wine, cover with parchment paper, then casserole lid, and place in oven until meat is nearly tender, about 1 hour.
  • Add spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and creme fraiche; stir and season with salt and pepper.
  • Return casserole to oven until greens wilt, about 30 minutes more.
  • Serve with steamed white rice.

Nutrition Facts : Calories 583.6, Fat 35.8, SaturatedFat 18.4, Cholesterol 255.6, Sodium 242.3, Carbohydrate 10.5, Fiber 3.4, Sugar 2.4, Protein 48

BLACK PEPPER CRèME FRAîCHE



Black Pepper Crème Fraîche image

We can't stress enough the importance of cleanliness when doing a recipe of this sort. That means a good washing of the jar and other equipment and yourself.

Number Of Ingredients 3

2 cups (500 ml) whipping cream (35 percent butterfat)
1/4 cup (60 ml) buttermilk
Pinch of black pepper

Steps:

  • Combine the cream and buttermilk in a measuring pitcher and stir until you get a thick yogurt consistency. Transfer to a jar, cover with cheesecloth or muslin, and secure with a rubber band. Leave at room temperature for 12 hours.
  • The crème fraîche is now ready to use. If you want to drain off some liquid so it is thicker, spoon it into a sieve lined with a coffee filter placed over a bowl, and put the setup in the fridge for a few hours. Add the pepper to the cream just before serving.

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