Sautéed Sweetbreads with Tomatoes and Peas

Delicate calf’s sweetbreads (thymus), poached and peeled, then sautéed with peas and tomatoes.

Sautéed Sweetbreads with Tomatoes and Peas

Delicate calf’s sweetbreads (thymus), poached and peeled, then sautéed with peas and tomatoes.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dessert

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1 1/2 pounds calf’s sweetbreads
• 1 small carrot, 1 celery stalk, vinegar (for poaching)
• 3 tablespoons butter
• 1 tablespoon vegetable oil
• 2 1/2 tablespoons chopped onion
• 2/3 cup chopped tomatoes
• 2 pounds fresh peas (or 10oz frozen)

Method

 

Instructions

1. Poach sweetbreads 5 mins with carrot/celery/vinegar.
2. Peel off membranes. Cut into pieces.
3. Sauté onion in butter/oil. Add sweetbreads and brown.
4. Add tomatoes, salt. Simmer 15 mins.
5. Add peas (and pepper). Cover and simmer until peas are tender.
6. Serve.

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