Poached Veal Tongue with Potato, Parsnip, and Scallion Mash

Name: Poached Veal Tongue with Potato, Parsnip, and Scallion Mash
Yield: serves 4
Ingredients: 1/4 cup kosher salt; 2 quarts water; 2 bay leaves; 2 1/2 quarts water; 2 celery stalks; 1 carrot; 1 medium onion; 1/2 teaspoon black peppercorns; 1/2 teaspoon salt; 1 fresh veal tongue, about 1 1/2 pounds; Grated fresh horseradish (about 2 teaspoons per serving); Salmoriglio (page 366; optional); Salsa Verde (page 362; optional); 2 medium russet baking potatoes (1 1/2 pounds); 6 medium parsnips, peeled and trimmed (1 1/2 pounds); 4 tablespoons butter; 1 teaspoon salt; Two 1/4-pound bunches scallions, finely chopped (1 cup); (serves 4 to 6); A potato masher or ricer

December 14, 2011

Poached veal tongue is one of the ingredients in the classical Italian dish bollito misto, boiled mixed meats. It is one of my favorite dishes, but even without the other four or five meats I enjoy the poached tongue. The brining somewhat cures the meat and makes it retain the lively pinkish color throughout.

Recipe notes

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