Ingredients

Preparation

1. In a pot, melt the butter. Sear the onion and garlic, 3 minutes over low heat. Add the flour and mix to obtain a roux. Let the roux cook for 1 minute, stirring.

2. Add the veal cubes and brown the meat on all sides.

3. Add the spinach, dates, apricots, and hazelnuts.

4. Add the bay leaf, season with salt and pepper. Pour in the broth and cover.

5. Let simmer for 40 minutes and serve.

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Main course

Moroccan Veal and Spinach Casserole

Name: Moroccan Veal and Spinach Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 large chopped onion; 2 cloves of garlic, chopped; 2 tablespoons butter; 1 tablespoon white flour; 500g veal stewing cubes; 300g frozen and chopped spinach; 50g dried apricots; 50g grilled hazelnuts; 60g dried dates; 1 bay leaf; 600ml beef broth; Salt, pepper

Preparation: 20 min

Cooking: 45 min

Servings: 4

The Moroccan Veal and Spinach Casserole is a comforting dish where sweet and savory flavors blend. The veal pieces are stewed with spinach and enhanced by dried fruits and hazelnuts, creating a dish that is both nourishing and delicate. Perfect for family meals, this recipe will bring a touch of exoticism to your table.