Rack of Veal, Bolete Crust, Burnt Onion Juice and White Wine | Quebec Veal

Name: Rack of Veal, Bolete Crust, Burnt Onion Juice and White Wine | Quebec Veal
Ingredients: 1 rack of Quebec Veal, 6 ribs; 1 cup (250 mL) white beans, soaked in water overnight; 190 ml (3/4 cup) slightly cooled butter plus a little for roasting onions; 30 ml (2 tbsp) Dijon mustard; 190 mL (3/4 cup) dried bolete mushrooms crushed in a food processor (about 2 kg / 4.5 lb); 2 liters (8 cups) peeled root vegetables; 2 onions cut into thick slices; 250 ml (1 cup) white wine; 1 1/2 liters (6 cups) chicken broth; 3 bay leaves; 5 sprigs of thyme; Salt and ground pepper

www.veauduquebec.com

Rack of Veal, Bolete Crust, Burnt Onion Juice and White Wine Yield:6 servings Preparation time:20 minutes Cooking time:1 hour 10 minutes Type: Ingredients - 1

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Ingredients

1 rack of Quebec Veal, 6 ribs
1 cup (250 mL) white beans, soaked in water overnight
190 ml (3/4 cup) slightly cooled butter plus a little for roasting onions
30 ml (2 tbsp) Dijon mustard
190 mL (3/4 cup) dried bolete mushrooms crushed in a food processor (about 2 kg / 4.5 lb)
2 liters (8 cups) peeled root vegetables
2 onions cut into thick slices
250 ml (1 cup) white wine
1 1/2 liters (6 cups) chicken broth
3 bay leaves
5 sprigs of thyme
Salt and ground pepper