Le Violette with Braised Veal Cheeks, Candied Citrus
Le Violette with Braised Veal Cheeks, Candied Citrus, Romanesco Cauliflower
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Cooking tools:
- Square mold
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Saute pan
- Wooden spoon
- Fork
- Colander
- Stove
- Airtight container
Ingredients
- 12 Le violette with purple potatoes Vitelotte
- 4 veal cheeks
- 10 g citrus zest
- 10 g lemon zest
- 10 g mandarin zest
- 12 florets of Romanesco cauliflower
- 1 celery stalk
- 1 carrot
- 1 red onion
- Rosemary
- White wine
- 40 g sugar
- 100 g water
- Extra virgin olive oil, as needed
- Vegetable broth, as needed
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