Veal Cutlets with Spring Vegetables

Clean or peel the carrots and cut them in half. Peel the kohlrabi, cut into slices and then into diamonds or half-moons. Rinse the sugar snap peas and cut into diamonds. Scoop the peas from the shell. Chop the white of the young onion, cut the green into fine rolls. Cut the mushrooms into quarters.

Sauté the carrots in a saucepan with 2 tablespoons of butter, add the kohlrabi, season with salt and a pinch of sugar and cook for about 10 minutes with the lid closed until soft. (In the meantime, cut the meat into thin slices against the grain, season with salt and roast on both sides in a large frying pan with 1-2 tbsp. clarified butter. Then remove and keep warm in the stove at 60 °C.

Sauté prepared finely chopped spring onions and mushrooms in the meat pan, sprinkle Maizena (cornstarch) and extinguish with clear soup, stir well. Add whipping cream and simmer gently.

Season with salt and juice of one lemon. Add the green of the spring onions and the slices of meat again and toss everything together.

Be careful not to make the sauce when the meat is in it, otherwise it will be too solid and dry.

Add the peas and sugar snap peas to the steamed vegetables, toss briefly and season.

Serve the meat with the sauce and the vegetables. Serve with new cooked peas

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