Extremely gently stewed veal, pulled and enriched with a touch mustard seeds. With a salsa verde and kale tapenade. Served with roasted celeriac brunoise and creamy potato mash.In the mind of
Dutch Cuisine; less foodmiles and taking responsibility for the food chain
Tip: Sprinkle the dish with crispy potato crisps (the more the better)
Potato, celeriac, curly kale, veal meat, butter, cream cuisine (cream, milk, corn starch), canola oil, mustard, olive oil, onion, red wine, pear-apple syrup, salt, skimmed milk powder, modified potato starch, garlic, tomato puree, aroma, sunflower oil, margarine, caramel, herbs, spices
milk products, celery, mustard
Produced in a kitchen facility where peanuts are used in various recipes.
| Nutritional value | per 100g |
|---|---|
| Energy (kJ) | 685 |
| Energy (kcal) | 164 |
| Total fat (g) | 11,8 |
| Saturated fat (g) | 4,7 |
| Trans fatty acids (g) | 0,30 |
| Mono unsaturated fatty acids (g) | 4,99 |
| Poly unsaturated fatty acids (g) | 1,80 |
| Total carbohydrates (g) | 7,8 |
| Sugars (g) | 2,3 |
| Fibers (g) | 1,8 |
| Total protein (g) | 5,9 |
| Salt (g) | 1,2 |
| Sodium (mg) | 469 |
| Potassium (mg) | 326 |