Veal stew in white wine with peas and mash

Ingredients

For 1 serving

• Veal stew meat160 g
• White wine80 ml
• Peas100 g
• Onion40 g
• Potatoes200 g
• Reduced-fat milk40 ml
• Extra virgin olive oil1 tablespoon
• Fresh sageto taste
• Saltto taste

Contains: lactose, sulphites,

Method

1. Peel and chop the onion; pat the veal pieces dry with kitchen paper.
2. Heat the oil in a casserole over medium-high heat and brown the veal with the onion and sage leaves for 5–6 minutes, stirring, until the meat is golden on all sides; season with salt.
3. Pour in the white wine and let it evaporate, then cover and cook over low heat for 40 minutes, adding a little hot water when it gets dry, until the meat is tender.
4. Meanwhile, peel the potatoes, cut them into chunks and put them in cold salted water; bring to the boil and cook for 20 minutes, until very soft.
5. Add the peas to the stew and cook uncovered for another 10 minutes, until tender and the sauce has reduced.
6. Warm the milk without letting it boil. Drain the potatoes, mash them straight away with a potato ricer and whip them with the hot milk and a pinch of salt, whisking until the mash is smooth and fluffy.
7. Serve the stew with its sauce next to the mash.