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for 2 people


500 grams of diced veal shoulder

2 onions

1 clove of garlic

100ml port wine

500 ml veal stock

2 kohlrabi

15 g dried morels

1 tsp tomato paste

25 g butter



100 g cream



Piment d'Espellete



Preparation time: about 2 hours 30 minutes

Second step

Soak the dried morels in a bowl of water, well covered, for at least half an hour. Meanwhile, peel the kohlrabi and cut into wedges.

Third step

Remove the meat from the stock. Mix the stock with tomato paste and boil down for 15 minutes. Sauté the kohlrabi in a small saucepan in hot butter with salt and a pinch of sugar until translucent. Add 100ml water and cook the kohlrabi for about 7 minutes. 

Fifth Step

Add the ragout to the morels and kohlrabi and serve.

Buon appetito