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Rosemary Roast Veal With Fall Vegetables

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  Boneless veal loin 2 Pound, tied
  Olive oil 1 Tablespoon
  Fresh rosemary sprig/1 tablespoon dried rosemary 2
  Freshly ground white pepper To Taste
  White onion 1 Large, peeled and quartered
  Carrots 4 Medium, peeled and cut into thirds
  Celery heart 1
  Turnips 2 Medium, peeled and quartered
  Beets 4 Small, peeled
  Veal stock 1⁄2 Cup (8 tbs)

Preheat the oven to 350° F.
Put the veal roast in a casserole or high-sided ovenproof pot with a lid.
Pour the oil over the veal and sprinkle with the rosemary and pepper.
Cover the casserole and roast the meat for 40 minutes.
Remove from the oven and place the rosemary at the bottom of the casserole, where it will perfume the vegetables and stock.
Add the vegetables, pour the stock over them, cover, and return to the oven for 15 to 20 minutes, or until the vegetables are cooked to your taste

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2606 Calories from Fat 950

% Daily Value*

Total Fat 106 g163%

Saturated Fat 36.3 g181.3%

Trans Fat 0 g

Cholesterol 1052.7 mg350.9%

Sodium 1566.5 mg65.3%

Total Carbohydrates 112 g37.2%

Dietary Fiber 29.4 g117.7%

Sugars 62.9 g

Protein 292 g583.3%

Vitamin A 824% Vitamin C 185.1%

Calcium 32.2% Iron 33.1%

*Based on a 2000 Calorie diet

Rosemary Roast Veal With Fall Vegetables Recipe