Uploaded January 2024 | Updated September 2026, 1 hour ago
Sweetbreads is NOT what it sounds like (a light, fluffy pastry) but it IS delicious and MUCH more nutritious! 😃
Tania Teschke of the Bordeaux Kitchen cooked up some thymus (a/k/a sweetbreads) recently and I found out that the thymus is
✔️ easy to prepare
✔️ great for supporting immune system function
✔️ yummy
And tell me if you’ve ever had this cut before!? I’m curious 🧐
PS What should I cook next…and with who??? 😃🙏🏼🧡
RECIPE:
To prepare the sweetbreads :
Wash the sweetbread lobes in a bowl of water.
To blanche the sweetbreads:
Bring a medium sized pot of water to a slow boil. Prepare an ice bath in a medium-sized bowl filled with ice and water. Place the sweetbreads in the boiling water for two to three minutes, then remove them and place them in the ice bath.
Once the sweetbreads are cooled, after about 15 minutes, they will be easier to peel. Use a paring knife to peel off the thin outer membrane without cutting into the tissue.
To cook the sweetbreads:
2 tablespoons tallow
2 tablespoons salted butter
1 shallot, minced
5 sprigs parsley
Melt two tablespoons of tallow in a pan over medium-high to high heat. Place the sweetbread lobes into the pan allowing one side to brown for several minutes to achieve a brown crust. Resist the urge to flip the sweetbreads. Brown to a crust on the surface of each side, which will take several minutes, longer for thicker lobes. Turn down the heat in small increments if the tallow begins to smoke.
Add two tablespoons of butter to the pan over high heat. When the butter has begun to bubble, turn light brown, use a large spoon to pour butter over the sweetbreads with the spoon while tilting the pan again and again for several minutes until the sweetbreads have been soaked in the moussey butter and a glistening brown crust has been achieved. Turn the heat down in small increments if the butter is smoking, to prevent burning.
Reducing the heat to medium, remove the sweetbreads (cover them to keep them warm), and add the minced shallot to the pan. Stir the shallot in the pan occasionally for two minutes until it has turned a caramel color. Stir in the parsley until heated by the sauce. Serve hot, with shallot sauce over the sweetbreads.
Follow me on Instagram: instagram.com/holistichilda/
Visit my website for my blog and other resources: holistichilda.com
Check out the Wise Traditions podcast that I host and produce for the Weston A. Price Foundation: bit.ly/wisetraditionsonApplePodcasts
Sweetbreads is NOT what it sounds like (a light, fluffy pastry) but it IS delicious and MUCH more nutritious! 😃
Tania Teschke of the Bordeaux Kitchen cooked up some thymus (a/k/a sweetbreads) recently and I found out that the thymus is
✔️ easy to prepare
✔️ great for supporting immune system function
✔️ yummy
And tell me if you’ve ever had this cut before!? I’m curious 🧐
PS What should I cook next…and with who??? 😃🙏🏼🧡
RECIPE:
To prepare the sweetbreads :
Wash the sweetbread lobes in a bowl of water.
To blanche the sweetbreads:
Bring a medium sized pot of water to a slow boil. Prepare an ice bath in a medium-sized bowl filled with ice and water. Place the sweetbreads in the boiling water for two to three minutes, then remove them and place them in the ice bath.
Once the sweetbreads are cooled, after about 15 minutes, they will be easier to peel. Use a paring knife to peel off the thin outer membrane without cutting into the tissue.
To cook the sweetbreads:
2 tablespoons tallow
2 tablespoons salted butter
1 shallot, minced
5 sprigs parsley
Melt two tablespoons of tallow in a pan over medium-high to high heat. Place the sweetbread lobes into the pan allowing one side to brown for several minutes to achieve a brown crust. Resist the urge to flip the sweetbreads. Brown to a crust on the surface of each side, which will take several minutes, longer for thicker lobes. Turn down the heat in small increments if the tallow begins to smoke.
Add two tablespoons of butter to the pan over high heat. When the butter has begun to bubble, turn light brown, use a large spoon to pour butter over the sweetbreads with the spoon while tilting the pan again and again for several minutes until the sweetbreads have been soaked in the moussey butter and a glistening brown crust has been achieved. Turn the heat down in small increments if the butter is smoking, to prevent burning.
Reducing the heat to medium, remove the sweetbreads (cover them to keep them warm), and add the minced shallot to the pan. Stir the shallot in the pan occasionally for two minutes until it has turned a caramel color. Stir in the parsley until heated by the sauce. Serve hot, with shallot sauce over the sweetbreads.
Follow me on Instagram: instagram.com/holistichilda/
Visit my website for my blog and other resources: holistichilda.com
Check out the Wise Traditions podcast that I host and produce for the Weston A. Price Foundation: bit.ly/wisetraditionsonApplePodcasts
