Veal Savarin
Updated Oct. 11, 2023
- Total Time
- 17 minutes
- Prep Time
- 12 minutes
- Cook Time
- 5 minutes
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Ingredients
- ¼pound mushrooms, trimmed and quartered
- 2tablespoons parsley leaves, preferably Italian flat leaf
- 4shallots, peeled
- ½teaspoon fresh lemon juice
- ½pound ground veal
- 1½teaspoons kosher salt
- ½teaspoon paprika
- Freshly ground black pepper to taste
- 2carrots (5 to 6 ounces), scraped and thinly sliced on the diagonal or julienned
Nutritional analysis per serving (2 servings)
356 calories; 15 grams fat; 6 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 14 grams sugars; 27 grams protein; 868 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.
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Preparation
- Step 1
Put mushrooms, parsley, shallots and lemon juice in the bowl of a food processor. Process, by pulsing on and off, until finely chopped.
- Step 2
Scrape chopped vegetables into a mixing bowl. Add ground veal, salt, paprika and pepper. Stir well to combine.
- Step 3
Divide mixture in half and shape into two doughnuts. Place each in the center of a dinner plate. Arrange carrots around veal. Cover tightly with microwave plastic wrap. Using a rack, cook simultaneously for 5 minutes, switching plates from top to bottom after 2 minutes 30 seconds.
- Step 4
Pierce plastic on each plate with the tip of a knife to release steam. Uncover and serve immediately.
Private Notes