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Dill Swedish Veal Roast Recipe
|Rolled boned veal shoulder/Leg roast||3 Pound (1 In Number)|
|Mushrooms||8 Ounce, cut into quarters|
|Tiny carrots/8 medium-size carrots||36|
|Chopped fresh dill/2 teaspoons dry dill weed||2 Tablespoon|
|Ground white pepper||1⁄8 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Calories 990 Calories from Fat 302
% Daily Value*
Total Fat 34 g52%
Saturated Fat 15.1 g75.6%
Trans Fat 0 g
Cholesterol 423.3 mg
Sodium 821.1 mg34.2%
Total Carbohydrates 69 g22.9%
Dietary Fiber 16.3 g65.2%
Sugars 28.7 g
Protein 95 g190.1%
Vitamin A 1847.7% Vitamin C 78.3%
Calcium 21.5% Iron 14.4%
*Based on a 2000 Calorie diet
Add veal and brown well on all sides, then place in a 4-quart or larger electric slow cooker.
Surround veal with mushrooms and carrots (if using medium-size carrots, first cut each in half crosswise; then cut lengthwise into quarters).
Sprinkle with chopped dill and white pepper.
Pour in lemon juice and wine.
Cover and cook at low setting until veal is very tender when pierced (7 1/2 to 9 hours).
Carefully lift veal to a warm deep platter.
Using a slotted spoon, lift carrots and mushrooms from cooker and arrange around veal; keep warm.
In a small bowl, mix cornstarch and cream; blend into liquid in cooker.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (15 to 20 more minutes).
Season to taste with salt.
To serve, remove and discard strings from veal; slice veal across the grain.
Spoon some of the sauce over veal and vegetables; if desired, garnish with lemon peel and dill sprigs.
Serve remaining sauce in a bowl or pitcher to add to taste.