Seared Veal with Sweet Potato Rosti

Seared Veal with Sweet Potato RostiThe delicate flavour of tender, melt-in-your-mouth Ontario veal tenderloin is complemented with a crispy, sweet potato rosti. A simple but delicious meal idea that is sure to become a family favourite.

1 lb (500 g) Ontario veal tenderloin
1 tsp (5 mL) each salt and fresh cracked pepper, divided
1 tsp (5 mL) dried thyme
2 cups (500 mL) grated sweet potato
1/2 cup (125 mL) minced celery
1/2 cup (125 mL) grated red onion
1/4 cup (60 mL) bread crumbs
2 eggs, lightly beaten
1/4 cup (60 mL) finely chopped cilantro
2 tbsp (25 mL) vegetable oil, divided

Slice veal into 8 medallions. Sprinkle with half of the salt and pepper, and thyme. Set aside.

In bowl, stir together sweet potato, celery, red onion, breadcrumbs, egg, cilantro and remaining salt and pepper. Divide into 8 “patties”

In a large non-stick skillet, heat half of the oil over medium heat. Brown half of the rosti, about 5 minutes per side until golden brown on both sides and tender. Repeat with remaining oil and rosti. Transfer to platter and keep warm in oven while cooking veal.

In same skillet, sear veal on both sides until golden on each side and a hint of pink remains, about 2 minutes per side. Serve hot with warm rosti.

Makes 4 servings.

Per Serving: about 350 cal, 23 g pro, 20 g total fat (6 g sat fat), 17 g carb, 3 g fibre, 180 mg chol, 730 mg sodium. %RDI: iron 10%, calcium 6%, vit A 190%, vit C 6%