Sweet and Savory Sweetbreads
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- Serves 4
- Cooks in 50 mins (20m prep + 30m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
sweetbreads
local_grocery_store Ingredients
restaurant_menu Method
- 1.Bring a large pot of water to a boil. Add the sweetbreads and cook for 5 minutes. Drain and rinse under cold water.
- 2.In a shallow dish, combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and flour. Dredge the sweetbreads in the flour mixture, shaking off any excess.
- 3.In a large skillet, melt the butter over medium heat. Add the sweetbreads and cook until golden brown, about 3 minutes per side. Remove from the skillet and set aside.
- 4.In the same skillet, add the onion and garlic. Cook until softened, about 5 minutes.
- 5.Add the white wine and cook until reduced by half, scraping any browned bits from the bottom of the skillet.
- 6.Stir in the chicken broth, honey, Dijon mustard, thyme, remaining salt, and remaining black pepper. Bring to a simmer.
- 7.Return the sweetbreads to the skillet and cook for an additional 5 minutes, until heated through and the sauce has thickened slightly.
- 8.Serve the sweetbreads topped with the sauce and garnished with fresh parsley.
- 9.Enjoy your sweet and savory sweetbreads!
lightbulb_outline Tips
- Make sure to clean and trim the sweetbreads properly before cooking.
- If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the skillet.
- Serve the sweetbreads with a side of mashed potatoes or crusty bread to soak up the delicious sauce.
- Feel free to adjust the sweetness and tanginess of the sauce by adding more honey or Dijon mustard, according to your taste.