Veal And Fennel Rolls With Horseradish Mash - cooking recipe

Ingredients

2 tsp olive oil
2 small fennel bulbs (about 14 oz), thinly sliced
2 cloves garlic, crushed
3 None portobello mushrooms (about 8 oz), thickly sliced
1/2 cup dry white wine
6 None veal steaks (about 1 1/3 lbs)
2 tbsp whole wheat flour
1/2 cup reduced sodium chicken stock
1 tbsp finely chopped fresh flat-leaf parsley
None None FOR THE HORSERADISH MASH
1 1/3 lbs potatoes, peeled and coarsely chopped
1 tbsp creamed horseradish
3/4 cup low fat milk, heated
2 tbsp finely chopped fresh flat-leaf parsley

Preparation

Heat half the oil in large skillet on medium heat. Cook the fennel and garlic, stirring, for about 3 mins, or until the fennel is soft. Add the mushrooms, 1/4 cup of the wine and 1/2 cup water and bring to a boil. Reduce the heat to low; simmer, uncovered, for about 15 mins, or until the liquid has evaporated. Cool for 10 mins.
Meanwhile, using a meat mallet, gently pound the veal steaks, one at a time, between pieces of plastic wrap until about 1/4 inch-thick, Cut each piece in half crosswise. Divide the fennel mixture among the veal pieces. Roll to enclose the filling, securing each roll with a toothpick.
Meanwhile, for the horseradish mash, boil, steam or microwave the potato until cooked through, then drain. Mash the potato in a large bowl. Stir in the horseradish and milk, then the parsley. Season.
Toss the veal rolls in flour and shake off the excess. Heat the remaining oil in the same cleaned skillet on medium heat. Cook the rolls, in batches, for about 3-5 mins, or until browned all over and cooked to desired doneness. Remove from the pan and keep warm.
Add the remaining 1/4 cup wine, 1/2 cup water and stock to the skillet. Bring to a boil, stirring. Boil, uncovered, for 5 mins.
Serve the veal with mash and sauce. Sprinkle with parsley.