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Veal Paupiettes with Prunes and Beetroot
Prunes soak in brandy while the filling comes together, then everything rolls up inside thin veal escalopes that steam alongside whole baby beetroot. A quick ginger and orange dressing, spooned over at the end, lifts the whole plate.
- Total time
- 63 min
- Prep
- 20 min
- Cook
- 23 min
- Rest
- 20 min
Ingredients
Method
Soak the prunes in the brandy for about 20 minutes.
Chop the thyme leaves with the drained prunes and the minced beef in the Extra Chef. Stir in the parmesan, egg, salt and pepper.
Flatten the veal escalopes if needed, spread the filling over them and roll up into paupiettes. Secure with a cocktail stick and arrange in the large basket of the Tupperware Micro Urban.
Cut a circle of baking paper and set it in the lower basket. Scatter over the peeled beetroot. Stack the baskets over the base filled with 400 ml (14 fl oz) cold water, close and steam for about 23 minutes at 900 W.
Serve the sliced paupiettes with the beetroot, drizzled with oil mixed with the grated ginger, orange juice, salt and pepper.
