Sweetbreads Dusted with Cloves
- Total Time
- 1 hour 30 minutes
- Prep Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3Jerusalem artichokes, peeled
- 3large bunches Italian parsley
- 1tablespoon honey
- ¼cup water
- 3tablespoons olive oil
- 2tablespoons whole cloves
- 2tablespoons instant flour
- 1½pounds sweetbreads, soaked overnight in cold water, tough outer membrane removed, and patted dry
- ¼teaspoon lemon juice
Nutritional analysis per serving (4 servings)
604 calories; 46 grams fat; 14 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 24 grams protein; 208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Boil the artichokes in water to cover until tender, about 40 minutes. Drain and puree in food processer. Reserve.
- Step 2
Wash the parsley and dry well in a salad spinner. Trim off and discard the stems. Heat the honey in a large pan until light in color. Add water and parsley leaves, and cook until parsely is wilted.
- Step 3
Puree mixture in a blender, then pass through strainer. Combine with artichoke puree. Add 1 tablespoon of the olive oil. Set sauce aside.
- Step 4
Grind cloves in a coffee grinder and combine with flour. Dust whole sweetbreads with clove mixture then saute them in remaining olive oil in a skillet over moderate heat for five minutes each side. Slice sweetbreads into ½-inch thick slices.
- Step 5
When ready to serve, reheat parsley sauce, add lemon juice and spoon onto serving plates. Cover with sweetbreads.
- These sweetbreads are excellent when served with an accompaniment of roasted celery root, parsnips, turnips and pearl onions.
Private Notes