Veal Prasoselino and carrot
A nourishing dish for winter

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Veal Prasoselino and carrot

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Ingredients

1 kg veal cut into moderate pieces
2 dry onions finely chopped
1 bunch fresh onions finely chopped
2 kg leek cut into small pieces
1 kg celery cut into small pieces
500 g carrots sliced
salt
Freshly grated peppers
Half a bunch Parsley
FOR THE EGG-LEMON
2 eggs fresh
Lemon juice from 2 lemons
water
  • Medium

Ingredients

  • FOR THE EGG-LEMON

Directions

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Veal Prasoselino* and carrot

A nourishing dish for winter

*Prasoselino:a greek word for leeks and celery

Certainly this delicate recipe provides so much nutritional benefits to our organism that we need to include it into our winter diet and not only.

We can use veal, pork and chicken. We can also add egg-lemon sauce (avgolemono in greek) or just add lemon juice.

It is a delicious and very easy-to-make dish.

Below I analyse the nutritional benefits of each ingredient to convince you to include it in your family’s diet.

Nutritional value of leek

The leeks are full of vitamins and minerals that are essential to our organism. Their leafy stem contains several vitamins such as pyridoxine, folic acid, niacin, riboflavin and thiamine. 100 g fresh stems provide 64 mg of folate which is essential for DNA synthesis.

The leeks are good sources of vitamin A and other antioxidants, such as carotenoids, xanthine and lutein. They also have some other essential vitamins, such as C, K and E. The vitamin C helps boost the immune system and destroys harmful free roots.

Leek stems have small amounts of minerals, such as potassium, iron, calcium, magnesium, manganese, zinc and selenium.

The leeks contain important flavonoid antioxidants, minerals and vitamins that are beneficial to our body.

Laboratory studies have shown that allysine reduces cholesterol levels and has antibacterial, antiviral and anti-fungal activity.

When you buy leeks, you should choose the long, hard white and green pieces and not withered with yellow edges. The leeks with moderate size are better.

They can be preserved in the fridge for a week, when we cover them with paper and put them in the vegetable drawer. We can clean them and cut them into small pieces to put them in a bowl in the freezer. They may be kept for 2 months.

Nutritional Value of Parsley

The parsley has a high nutritional value. It offers many plant fibers, trace elements and a variety of vitamins A, C and, in small quantities, some of the complex B (B1, B2, B3 and B6) as well as some calcium, magnesium and potassium. The freshly chopped parsley has the most flavors.

Nutritional value of celery

The celery has abundant nutrients. It contains vitamins A, C and significant amounts of complex B vitamins. It is also considered a source of several trace elements, such as calcium, iron, magnesium and potassium.

The recipe that overflows with vitamins is from Fotini Kassaveti, who is a botanist and great cook. The cook of my heart.

 

πρασοσέλινο,μοσχαράκι,αυγολέμονο, σέλινο,μαϊντανόVeal Prasoselino and carrot

From Fotini Kassaveti, a botanist and an ardent cook

Steps

1
Done

In a pot, add a cup of olive oil and sauté the onions and add the meat, flip it from both sides until it gets a brown color.

2
Done

Add hot water until it is covered.

3
Done
60 - 70 '

Allow it to boil for 60 - 70 minutes.

4
Done
5 '

Heat the water in a pot and pour the leeks and celery. Let them boil for 5 minutes. Put them in the strainer and leave them to drain for a while.

5
Done
20 '

After the meat is cooked, pour the leek, celery, carrot and a little water and let them  boil for 20 minutes. After 10 minutes, add the parsley.

6
Done

Remove the pot from the fire and prepare the egg-lemon sauce.

7
Done

In the blender put some water, the eggs, and whisk them until they foam.

8
Done

Then get some of the food broth and add it in the pot.

9
Done

Stir it up to let  the egg-lemon sauce through.

10
Done

Serve with hot bread, feta cheese and red wine.

Sissy N.

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