Veal with Pomegranate Sauce Recipe by Karo Guyumjyan
Slow-cooked veal loin finished in a homemade pomegranate syrup, served with vibrant vegetables and garnished with fresh pomegranate seeds.
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Ingredients
- •1 ½ lbs (700 g) veal loin
- •3.5 oz (100 g) carrots, sliced
- •⅓ cup (100 ml) pomegranate syrup
- •Salt and pepper to taste
- •Juice of 4 medium pomegranates
- •2 tbsp (30 g) honey
- •3.5 oz (100 g) eggplant, diced
- •1 oz (30 g) zucchini, diced
- •1 oz (30 g) mushrooms, sliced
- •2 oz (60 g) bell peppers, diced
- •Fresh pomegranate seeds
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