Veal
Ternera in Spanish
Veal is a type of meat that is popular in many cuisines. It is often used in stews, roasts, and ragùs. Veal pairs well with other meats, such as chicken, pork, and beef. It can also be paired with vegetables, such as carrots, potatoes, and mushrooms. Veal also pairs well with strong flavors, such as garlic, rosemary, and thyme.
See what combines with both.
What combines with veal
Classic partners
Also good with
- Almonds
- Anchovies
- Apples
- Arborio or carnaroli rice
- Asparagus
- Balsamic vinegar
- Basil
- Beans
- Beets
- Capers
- Caraway seeds
- Celery root
- Chamomile
- Chardonnay
- Chervil
- Chile peppers
- Cinnamon
- Crème fraîche
- Dill
- Eastern european cuisines
- Emmental cheese
- Fennel
- Fiddlehead ferns
- French cuisine
- German cuisine
- Green pepper
- Gruyère cheese
- Hazelnuts
- Italian cuisine
- Juniper berries
- Leeks
- Lemon verbena
- Lovage
- Marjoram
- Merlot
- Mint
- Mushrooms
- Northern french cuisine
- Olive oil
- Olives
- Oregano
- Paprika
- Parmesan cheese
- Parsnips
- Pasta
- Pink pepper
- Pinot noir
- Polenta
- Potatoes
- Prosciutto
- Rosemary
- Saffron
- Savory
- Short ribs beef
- Sorrel
- Spinach
- Swiss cheese
- Tarragon
- Thyme
- Tuna
- Turnips
- Vanilla
- Watercress
- Yogurt
- Zucchini