Roasted Sweetbreads with Piquillo Pepper Sauce and Saffron Potatoes (Hatelet de Ris de Veau Roti au
Tender sweetbreads are complimented by the sweet heat of a piquillo pepper purée and earthy saffron whipped potatoes.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> lb. veal sweetbreads (from the pancreas), cut into 12 equal pieces
- <sup>1</sup>⁄<sub>4</sub> cup peanut oil
- 4 small spring onions (bulbs only), trimmed and halved
- 5 tbsp. butter
- 4 sprigs fresh thyme
- 3 cloves garlic, crushed
- 1 sprig rosemary
- Kosher salt
- 1 jarred piquillo pepper, chopped
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
- 2 drops Tabasco sauce
- 1 pinch sugar
- 2 Picholine olives, pitted and cut lengthwise into 1/8" slivers
- Tips from 2 sprigs thyme
- 1 medium Yukon gold potato (about 1/3 lb.), unpeeled
- 3 tbsp. milk
- 1 tbsp. heavy cream
- 5 tbsp. butter, cubed and softened
- 1 very small pinch powdered saffron
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