Hay Smoked Veal Sweetbread Recipe

Cooking Instructions

1. 1

   Prepare the Sweetbreads

   Soak the veal sweetbreads in cold water for 1 hour, changing the water halfway through. After soaking, remove any membranes and trim the sweetbreads into smaller pieces.

2. 2

   Smoke the Sweetbreads

   Preheat your smoker or a stovetop smoking device. Pack the hay in the smoking chamber and heat to a temperature that produces smoke. Place the sweetbreads in the smoker and smoke for 15-20 minutes until they are infused with a smoky flavor.

3. 3

   Prepare the Parsnip Velouté

   Peel and chop the parsnips. In a saucepan, melt the butter over medium heat and add the chopped parsnips. Sauté for 5 minutes until slightly softened. Add the vegetable stock and bring to a boil. Reduce heat and simmer until the parsnips are tender, about 15 minutes. Blend until smooth and stir in the heavy cream. Season with salt and pepper to taste.

4. 4

   Cook the Buckwheat

   In a separate pot, bring salted water to a boil. Add the buckwheat and cook according to package instructions until tender, about 10-15 minutes. Drain and set aside.

5. 5

   Plate the Dish

   On each plate, create a bed of parsnip velouté. Arrange the smoked sweetbreads on top and sprinkle the cooked buckwheat around. Garnish with chopped fresh chives.