Veal cutlet with pumpkin, cabbage and sage

Ingredients

Fresh Meat

  • 4 veal cutlets

Fruit & Vegetables

  • 300g of cavolo nero, roughly chopped
  • 300g of red cabbage, roughly chopped
  • 300g of white cabbage, roughly chopped
  • 1 delicata squash, or pumpkin, halved and seeds removed
  • 300g of potatoes
  • 10g of white truffle, shaved (optional)

Spices & Dried Herbs

  • 20 sage leaves
  • freshly ground black pepper
  • freshly grated nutmeg

Salad & Fresh Herbs

  • 4 sprigs of thyme

Dairy

  • 250g of unsalted butter

Oils & Vinegars

  • 100ml of extra virgin olive oil

Store Cupboard

  • 200ml of veal jus, hot
  • sea salt