Restaurant Startgels in Flims

Organic veal chops from the grill

Restaurant Startgels in Flims recommends:

Organic veal chops

Ingredients for 8 people
8 veal chops
5 yellow beet
2 red onions
1 bunch baby carrots
10 parsnips
1-2 tablespoons aged balsamic vinegar
Salt flakes
Fresh black pepper

Preparing the veal chops
Start by creating two zones on the barbecue by pushing the coals to one side. Before grilling, leave the chops at room temperature for approx. 30 minutes. Then grill them for 1-2 minutes over the coals until the grill marks are visible, then leave them to rest for approx. 15 minutes on the other side of the barbecue.

Preparing grilled beet, roots and onions
Wrap yellow beets and red onions in moistened newspaper and cook for approx. one hour in the embers. Rinse and peel the vegetables.

Turn carrots and parsnips in olive oil and grill for approx. 10 minutes.

Chop the beets and onions, mix with the carrots and parsnips, season with salt and pepper and garnish with parsley.

Before serving, refine the chops by ironing them on the hot side of the barbecue with olive oil and salt flakes, then serve with the vegetables.

To accompany the veal chops, Restaurant Startgels suggests Elena Walch's Pinot Grigio Castel Ringberg DOC, from South Tyrol.

Our tasting note

Back to overview