Veal Savarin

Name: Veal Savarin
Ingredients: 1/4 pound mushrooms, trimmed and quartered; 2 tablespoons parsley leaves, preferably Italian flat leaf; 4 shallots, peeled; 1/2 teaspoon fresh lemon juice; 1/2 pound ground veal; 1 1/2 teaspoons kosher salt; 1/2 teaspoon paprika; Freshly ground black pepper to taste; 2 carrots (5 to 6 ounces), scraped and thinly sliced on the diagonal or julienned

9 ingredients

12 steps

Ingredients

1/4 pound mushrooms, trimmed and quartered
2 tablespoons parsley leaves, preferably Italian flat leaf
4 shallots, peeled
1/2 teaspoon fresh lemon juice
1/2 pound ground veal
1 1/2 teaspoons kosher salt
1/2 teaspoon paprika
Freshly ground black pepper to taste
2 carrots (5 to 6 ounces), scraped and thinly sliced on the diagonal or julienned

Directions

1

Put mushrooms, parsley, shallots and lemon juice in the bowl of a food processor.
2

Process, by pulsing on and off, until finely chopped.
3

Scrape chopped vegetables into a mixing bowl.
4

Add ground veal, salt, paprika and pepper.
5

Stir well to combine.
6

Divide mixture in half and shape into two doughnuts.
7

Place each in the center of a dinner plate.
8

Arrange carrots around veal.
9

Cover tightly with microwave plastic wrap.
10

Using a rack, cook simultaneously for 5 minutes, switching plates from top to bottom after 2 minutes 30 seconds.
11

Pierce plastic on each plate with the tip of a knife to release steam.
12

Uncover and serve immediately.