Potato, Veal and Cavolo Nero Stew

A quick one-pan stew featuring tender veal strips, waxy potatoes, and cavolo nero finished with a splash of cream.

Quick Veal Potato Stew One Pan

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

42.1g

per serving

42.1 g total

Protein

31.8g

per serving

31.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Capers

drained and rinsed

Dairy

Double Cream

Liquids

400

Vegetable Stock

Meat

100

Veal Escalope

sliced into thin strips

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

1 tbsp

Vegetables

100

Anya Potatoes

sliced into 0.5cm thick coins; or other small waxy potatoes

0.5

piece

Onion

peeled and chopped

piece

Tomato

chopped

Cavolo Nero

stalks removed, sliced

Method

Heat olive oil in a frying pan over medium heat and fry potatoes for 6 minutes until golden-brown.

Add chopped onion and tomato and fry for 5 minutes.

Stir in capers, 400ml vegetable stock, cavolo nero, and veal strips.

Season with salt and pepper and cook for 6 minutes until veal is cooked through and vegetables are tender.

Stir in the cream until heated through and serve in a bowl.