Veal piccata with sage and steamed carrots

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Ingredients (4 servings)
  • twelve 35g piccata (scallops) veal
  • 3 orange carrots
  • 3 yellow carrots
  • 3 purple carrots
  • 1 garlic clove
  • Salt
  • 1 tablespoon olive oil
  • the juice 2 oranges
  • 2 spring onions
  • 2 tablespoons mustard
  • 1 tablespoon capers
  • 12 small sage leaves
  • a splash olive oil
  • 4 tablespoons chicken stock
  • freshly ground black pepper


Get your butcher to cut twelve 35g piccata (scallops) of veal from the filet mignon.

Wash and peel 3 orange carrots, 3 yellow carrots and 3 purple carrots and cut them into rounds at an angle. Keep the trimmings (tops and tails). Peel and crush 1 garlic clove.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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