Roasted Veal Neck With Butter Glazed Carrots | Björn Frantzén*** | Cheflix

Learn more about this masterclass: bit.ly/3rdGNP8
In this episode, we go way back in the history of Swedish gastronomy to teach you how to prepare a traditional 'Kalv i dill', a proper low temperature braised neck of veal served with sticky, butter glazed carrots, and a sauce made out of the braising liquid to die for! Let’s learn how to create this dish!
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[@arnepersson1937]

Underbart att se dig Björn, i arbete. Du har så mycket kärlek till maten: Det är konst. Jag blir superinspirerad i mitt lilla sydfranska hus. Stort tack till dig som fört upp Sverige på den gastronomiska kartan.

[@wei2190sd]

Amazing, swedish food culture at it´s very best... Go Frantzén!

[@RfdMusicOfficial]

@7:50 the glaze on those carrots, unbelievable, it's like candy!

[@Peace4MEarth]

Hatten av! Du är världens bästa Kock.

[@schmelilyazov3441]

very good knife !yaxell ran

[@widke45]

Så kan man komplicera sönder en klassiker

[@cajewi]

Vad var komplicerat?

[@reallivebluescat]

Kanske du ska prova innan du gnäller?

[@Skoogorganist]

Was better without the music!

[@12Trappor]

Yes, the choice of music is really poor.