You will melt when you eat this braised veal cheek with a sauce of red wine and juniper berries from Morille Québec. As a side dish, parsnip purée and steamed bok choy.
Limousin Rouge - Vignoble Côte des Limousins
Veal, Parsnip, Bok choy, Veal demi glace, Red wine, Water, Butter, Yellow onions, Carrots, Celery, Cornstarch, Maple syrup, Vegetable oil, Tomato paste, Salt, Juniper berries, Black pepper, Chicken stock, Bay leaf
Contains: Milk, Soy, Sulphites
May contain: Nuts, Sesame, Eggs, Fish, Mustard, Gluten.
400 g by portion
Fat 20 g (31 %), Saturated Fat 9 g + Trans Fat 0.4 g (47 %), Cholesterol 150 mg, Carbohydrate 41 g, Fibre 7 g (28 %), Sugars 12 g (0 %), Protein 35 g, Sodium 650 mg (27 %), Potassium 1450 mg (41 %), Calcium 175 mg (16 %), Iron 3 mg (21 %).
Remove packaging, place meal in microwave oven (with the film) and heat for two minutes.
Preheat oven to 350°F (180°C), remove the meal's packaging. Place the container in the oven (with the film) and bake for 15 to 20 minutes.