Ingredients
Directions
Roast veal is an easy roast to get right as it doesn't tend to dry out like beef or chicken.
Preheat oven to 200C.
Trim the fat off the meat and rub all over with salt, pepper and paprika. Place in a roasting pan.
Peel/wash the carrots, potatoes, onions and tomatoes and place in the pan with the meat.
Pour over the oil and wine and roast in the oven for 1 to 1.5 hrs.
Transfer to a serving dish to keep warm and rest.
Blend all of the vegetables (apart from the potatoes) and cooking liquids. Reheat, check the seasoning and stir in cream.
Pour around the meat.
Add rosemary and serve.
Some fresh peas, beans and/or spinach add some greenery to the dish.
4 servings
- Amount per serving
- Calories715
- % Daily Value *
- Total Fat 39.8g52%
- Saturated Fat 11.3g57%
- Cholesterol 210mg70%
- Sodium 880mg39%
- Total Carbohydrate 35.5g13%
- Dietary Fiber 6.7g24%
- Total Sugars 7.7g
- Protein 50.3g
- Calcium 15mg2%
- Iron 28mg156%
- Potassium 463mg10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Roast veal is an easy roast to get right as it doesn't tend to dry out like beef or chicken.
Preheat oven to 200C.
Trim the fat off the meat and rub all over with salt, pepper and paprika. Place in a roasting pan.
Peel/wash the carrots, potatoes, onions and tomatoes and place in the pan with the meat.
Pour over the oil and wine and roast in the oven for 1 to 1.5 hrs.
Transfer to a serving dish to keep warm and rest.
Blend all of the vegetables (apart from the potatoes) and cooking liquids. Reheat, check the seasoning and stir in cream.
Pour around the meat.
Add rosemary and serve.
Some fresh peas, beans and/or spinach add some greenery to the dish.
done