Veal cheek with red wine and sage

Name: Veal cheek with red wine and sage
Ingredients: 200 g Veal cheek with red wine and sage; 100 g Parsnip purée; 50 g Roasted parsnip; 2 units.items Limburg asparagus; 50 g Red chicory; 15 ml citrus vinaigrette

With parsnip purée, roasted parsnip and Limburg asparagus

This recipe uses our Chef’s Creation products. With these, you can quickly serve the tastiest dishes with your own signature. Read all about Chef’s Creation here.