Sweetbreads Dusted with Cloves

Recipe from David Bouley

Adapted by Dena Kleiman

Total Time
1 hour 30 minutes
Prep Time
1 hour 30 minutes
Rating
(0)
Notes
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Featured in: DE GUSTIBUS; Sweetbreads: Loved But Misunderstood

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Ingredients

Yield:4 servings
  • 3Jerusalem artichokes, peeled
  • 3large bunches Italian parsley
  • 1tablespoon honey
  • ¼cup water
  • 3tablespoons olive oil
  • 2tablespoons whole cloves
  • 2tablespoons instant flour
  • 1½pounds sweetbreads, soaked overnight in cold water, tough outer membrane removed, and patted dry
  • ¼teaspoon lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

604 calories; 46 grams fat; 14 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 24 grams protein; 208 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Boil the artichokes in water to cover until tender, about 40 minutes. Drain and puree in food processer. Reserve.

  2. Step 2

    Wash the parsley and dry well in a salad spinner. Trim off and discard the stems. Heat the honey in a large pan until light in color. Add water and parsley leaves, and cook until parsely is wilted.

  3. Step 3

    Puree mixture in a blender, then pass through strainer. Combine with artichoke puree. Add 1 tablespoon of the olive oil. Set sauce aside.

  4. Step 4

    Grind cloves in a coffee grinder and combine with flour. Dust whole sweetbreads with clove mixture then saute them in remaining olive oil in a skillet over moderate heat for five minutes each side. Slice sweetbreads into ½-inch thick slices.

  5. Step 5

    When ready to serve, reheat parsley sauce, add lemon juice and spoon onto serving plates. Cover with sweetbreads.

Tip
  • These sweetbreads are excellent when served with an accompaniment of roasted celery root, parsnips, turnips and pearl onions.

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Credits

Adapted from a recipe by David Bouley

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