Veal with Peas and Jerusalem Artichokes
Veau aux Topinambours et Petits Pois
Veal with Peas and Jerusalem Artichokes
Prep Time 30 minutes
Cook Time 2 hours
Servings 6 people
Ingredients
- 2 lbs. Veal breast or shoulder, cubed
- 3 Garlic cloves finely chopped
- 4 Tbsp. Oil
- 1 lb. Jerusalem artichokes peeled
- 1/2 Lemon juiced
- 1 lb. Green peas tiny (petits pois)
- Salt and pepper
Instructions
-
Brown meat in oil. Add salt, pepper, and water to cover and cook for 1 1/12 hours.
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Add Jerusalem artichokes, more salt and pepper, water, and lemon juice.
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Cook another 15 minutes. Add peas and cook for 4-5 minutes, until tender.