Veal with creamed kumara, capers and rosemary
Photo by Babiche Martens
- Boil the kumara with the water, garlic, cream and seasoning. When soft, mash together until smooth, keep warm.
- Heat the olive oil and butter in a pan, cook the steaks approximately 3-4 minutes per side, depending on the thickness.
- Remove from the pan and let rest while adding the zest and juice to the pan with the capers and rosemary.
- Let simmer together before spooning over the veal.