sauteed veal with yogurt chive sauce
bianchetto di vitello allo yogurt
4 servings
Ingredients
- 1 cup plain low-fat yogurt
- 2 tablespoons finely chopped chives
- Salt
- Freshly ground black pepper
- 1 1/2 cups broccoli florets
- 2 medium turnips, peeled and cut into eighths
- 3/4 pound medium cipolline or pearl onions, peeled
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 pounds veal top round, cut into 1-inch cubes
Instructions
Stir together yogurt and chives; season with salt and pepper.
Bring a large saucepan of water to boil. Add broccoli and simmer until crisp tender, about 4 minutes. Reserving water, transfer broccoli to a plate. Return water to boil, add turnips and onion and simmer until crisp tender, about 3 minutes. Drain vegetables and pat dry.
Heat oil in a large skillet over medium-high heat. Add veal in batches and cook, stirring, until browned and cooked to medium, about 4 minutes; transfer to a plate. Reduce heat to medium, add remaining
1/2 tablespoon oil, turnips and onion. Cook, stirring occasionally, until lightly golden, about 5 minutes. Season veal and vegetables with salt and pepper.
Divide yogurt sauce onto plates and top with veal, sautéed vegetables and broccoli. Serve warm.
keywords:
easy ensemble, fast, quick, simple, beef, dinner, entree, lunch, yogurt, broccoli, turnips, cipolline onions, pearl onions, veal top round
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