Veal with caramelized carrots

Veal with caramelized carrots

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A delicate recipe ready in two swings to enjoy it from 15 months.


  • 30 g of veal escalope
  • 2 small carrots
  • 1 quarter red onion
  • 1 C. tablespoon caster sugar
  • olive oil.


Wash and peel the carrots, and cut into slices. Slice the onion In a pan, pour in a spoonful of oil and heat with the carrots, sugar and onion. Cook for 15 minutes over low heat, covered, stirring occasionally Add the veal cut into strips. Brown and cover for another 10 minutes.