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Season medallions with salt and pepper and fry them in
olive oil on both sides. Remove from the pot.
Peel the vegetables, cut into medium sized cubes and sauté them in the
same pot as the medallions. Deglaze with white wine, then pour in the
vegetable soup and add the juniper berries. Cook al dente.
Add medallions and simmer about 6 minutes.
Grate mountain cheese in a pot, pour in the cream and boil up. Season
with salt and pepper and then mix well.
Serve medallions with vegetables, parsley and sauce. |
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