Rognons de Veau

Rognons de Veau is a classic French dish featuring tender veal kidneys sautéed to perfection, creating a rich and savory experience. This low-carb meal is complemented by a delicate sauce that enhances the natural flavors of the kidneys, making it a delightful dinner option.

Ingredients

• Veal kidneys - 300 grams
• Butter - 30 grams
• Shallots - 2, finely chopped
• Garlic - 1 clove, minced
• Dry white wine - 100 ml
• Heavy cream - 100 ml
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Parsley - for garnish

Steps

1. Begin by cleaning the veal kidneys, removing any membranes and slicing them in half lengthwise. Rinse them under cold water and pat dry with paper towels.
2. In a large skillet, melt the butter over medium heat. Once melted, add the finely chopped shallots and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic to the skillet and sauté for another minute until fragrant.
4. Increase the heat to medium-high and add the cleaned veal kidneys to the skillet. Sear them for about 2-3 minutes on each side until browned.
5. Pour the dry white wine into the skillet, scraping the bottom to deglaze. Let it simmer for about 3-4 minutes until reduced by half.
6. Reduce the heat to low and stir in the heavy cream and chopped thyme. Allow the mixture to simmer gently for an additional 5 minutes, until the sauce thickens slightly.
7. Season the dish with salt and black pepper to taste.
8. Serve the Rognons de Veau hot, garnished with fresh parsley.

Nutrition

• Calories: 410
• Protein: 30 g
• Carbs: 6 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 250 mg
• Total Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Rich in vitamins and minerals such as iron and B vitamins, promoting overall well-being.

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