Sweetbreads with Horseradish Sauce and Vegetables are Ready!

Sweetbreads are a delicious and often overlooked ingredient that can be used to make a range of dishes, including the classic combination of with and vegetables. Today we’re sharing the for this mouth-watering dish, which is sure to impress your guests and become a staple in your cooking repertoire.

Ingredients:
– 4 lamb sweetbreads, trimmed and soaked in buttermilk
– 1/2 cup all-purpose flour
– Salt and pepper, to taste
– 2 tablespoons unsalted butter
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1/4 cup white wine
– 1/4 cup chicken stock
– 1 tablespoon Worcestershire sauce
– 2 tablespoons horseradish sauce
– 1 tablespoon wholegrain mustard
– 1/2 cup heavy cream
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 red bell pepper, sliced
– 1/2 cup frozen peas
– Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F.

2. In a large bowl, mix together the flour, salt and pepper. Drain the sweetbreads from the buttermilk and coat them in the seasoned flour.

3. In a large skillet, melt the butter and olive oil over medium heat. Add the sweetbreads and cook until golden brown on all sides, about 3-4 minutes per side. Transfer the sweetbreads to a baking dish and set aside.

4. In the same skillet, add the onion and garlic and cook until soft, about 3 minutes. Pour in the white wine and chicken stock and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to low and add the Worcestershire sauce, horseradish sauce and wholegrain mustard. Stir in the heavy cream and cook for 2-3 minutes, stirring constantly.

5. Pour the sauce over the sweetbreads in the baking dish and bake in the preheated oven for 20-25 minutes, or until the sauce is thick and bubbly.

6. While the sweetbreads are baking, the vegetables. Bring a large pot of salted water to a boil and blanch the carrots, celery, red bell pepper and peas for 2-3 minutes. Drain and set aside.

7. To serve, spoon the sweetbreads and sauce onto plates and top with the blanched vegetables. Garnish with chopped parsley and serve immediately.

This dish is a perfect combination of tender sweetbreads, tangy horseradish sauce and flavorful vegetables. It’s a great way to use a lesser-known cut of meat and impress your guests with your culinary skills. Try this recipe for your next dinner party or special occasion, and watch your guests be amazed at how delicious sweetbreads can be!

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