Veal Braised in Soymilk, Cauliflower Puree and Blackberries Sauteed in Butter Recipe

Ingredients (4 servings):

  • 1 kg veal loin
  • 1 l soy milk
  • 1 garlic head
  • 2 sprigs of rosemary
  • 1 medium cauliflower
  • 100 g butter
  • 50-100 ml double cream
  • 1/2 kg blackberries
  • salt and pepper to taste

Preparation method:

  1. Chop the garlic.
  2. Cut the veal loin into 2 cm slices.
  3. Add into a pot the veal and chopped garlic, cover with the soy milk, salt and pepper to taste.
  4. Bring to boil and simmer on low fire for about one and a half hour.
  5. Clean the cauliflower and cut into pieces to fit into a second pot.
  6. Fill the pot with water and add salt to taste.
  7. Cook over medium heat for about 40-60 minutes until the cauliflower softens.
  8. Remove the cauliflower pieces from the liquid and add them to a bowl.
  9. Add half of the butter and double cream, add some extra salt if needed, blend it into a puree.
  10. Wash the blackberries.
  11. Melt the other half of the butter in a frying pan and toss in the blackberries.
  12. Sprinkle (only) a bit of salt and saute them for circa 2 minutes.
  13. Serve the cauliflower puree with the braised veal and top it with the sauteed blackberries.