Veal ragout with mashed potato

Total time: 2hr 10m
Preparation Time: 40m

For 4 people



Nutritional Information

Contains 546 Kcal, 46g Protein, 30g Carbohydrates, 22g Fat


  • Ragout
  • 800 g veal ragout (e.g. shoulder)
  • clarified butter for frying
  • 2 tbsp white flour
  • 500 g kohlrabi, cut into 1.5 cm cubes
  • 2 shallot, sliced
  • 2 dl white wine
  • 0.75 tsp salt
  • 0.5 tbsp liquid honey
  • 2 dl meat bouillon
  • 1 dl sour single cream
  • Mashed potatoes
  • salted water, boiling
  • 600 g mealy potatoes, cut into pieces
  • 40 g butter, cut into pieces
  • 1 spring onions incl. green parts, cut into rings
  • salt and pepper to taste

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  • Ragout

    Heat a little clarified butter in a cooking pot. Fry the meat in batches for approx. 2 mins. per batch, dust with a little flour, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary. Sauté the shallots and kohlrabi, pour in the wine and reduce to half the amount. Add the honey and stock, bring to the boil, reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 1 1/2 hrs. Stir in the cream.
  • Mashed potatoes

    Boil the potatoes, uncovered, in salted water for approx. 20 mins. until soft, drain and return to the pan. Mash with a potato masher or fork. Add the spring onion and butter, season.
  • Serve:

    Plate up the ragout with the mashed potatoes.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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