Easter Veal Loin with Fennel-Lima Bean Puree
- 1 pound dried large lima beans
- 2 garlic cloves, minced
- 2 medium fennel bulbshalved, cored and finely chopped, plus 2 tablespoons minced fennel fronds
- 1/2 small onion, minced
- 1 teaspoon finely grated lemon zest
- One 4-pound boneless veal loin, tied at 2-inch intervals with kitchen string
- Salt and freshly ground pepper
- 1/2 cup Dijon mustard blended with 1/2 cup creme fraiche
- 10 sage leaves
- 1 1/2 teaspoons fennel seeds, lightly toasted and finely ground
- In a large saucepan, cover the limas with 4 inches of water and bring to a boil.
- Simmer over low heat for 1 hour, then add water to cover by 2 inches.
- Add the garlic, chopped fennel, onion and lemon zest.
- Boil over moderately high heat for 15 minutes, stirring often.
- Reduce the heat to low and simmer, stirring occasionally, until the lima beans and fennel become a thick and creamy puree, about 2 hours.
- Meanwhile, preheat the oven to 450.
- Season the veal roast with salt and pepper and set it, fat side down, on a rack set in a medium roasting pan.
- Spread half of the mustard cream over the veal and top with half of the sage leaves.
- Put the roast in the oven, reduce the temperature to 300 and roast for 45 minutes.
- Carefully turn the veal fat side up; spread with the remaining mustard cream and top with the remaining sage leaves.
- Roast the veal for 1 hour longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145.
- Transfer the veal roast to a carving board to rest for 10 minutes.
- Stir the ground fennel seeds into the fennel-lima puree.
- Season with salt and pepper.
- Discard the kitchen string and slice the meat thickly.
- Transfer the veal to plates and spoon the fennel-lima puree alongside.
- Garnish with the fennel fronds.
beans, garlic, fennel bulbshalved, onion, lemon zest, veal loin, salt, creme fraiche, sage, fennel seeds
Taken from www.foodandwine.com/recipes/easter-veal-loin-with-fennel-lima-bean-puree (may not work)