Rack of Veal with Truffle Gravy and Brussels Sprouts

Rack of Veal with Truffle Gravy and Brussels Sprouts

www.gourmettraveller.com.au

Australian Gourmet Traveller modern Australian main course recipe for rack of veal with truffle gracy, truffled scalloped potatoes and Brussels sprouts

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Cooking tools:

  • Roasting pan
  • Baking dish
  • Gravy jug
  • Fine-mesh sieve
  • Oven
  • Stove
  • Saucepan
  • Skillet
  • Pot
  • Colander
  • Wooden spoon
  • Aluminum foil
  • Plate
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoon

Ingredients

  • Veal
  • 1 veal rack (about 2kg)
  • 2 tbsp extra-virgin olive oil
  • Truffled scalloped potatoes
  • 600 ml pouring cream
  • 2 cloves garlic
  • 2 bay leaves
  • 1 kg desiree potatoes, peeled and thinly sliced
  • 50 gm fresh black truffle, thinly sliced
  • 100 gm Gruyère, coarsley grated
  • 2 tbsp thyme leaves
  • Truffle gravy
  • 25 gm butter
  • 125 ml Marsala (½ cup)
  • 125 ml chicken stock (½ cup)
  • 10 gm fresh black truffle, finely chopped
  • Truffled Brussels sprouts
  • 500 gm Brussels sprouts, trimmed and halved
  • 65 gm unsalted butter, softened

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