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Garlic Stuffed Veal Roast With Garlic Mirepoix Recipe
|Olive oil||2 Tablespoon|
|Veal roast||3 Pound, boned, rolled and tied (1 Piece)|
|Butter/Low cholesterol margarine||1 Tablespoon|
|Chopped vegetables||2 Cup (32 tbs) (Mixture Of Onion, Shallot, Carrot, Celery, And/Or Peppers)|
|Minced garlic||2 Clove (10 gm)|
|Finely chopped tomato||1 Cup (16 tbs) (Fresh / Canned)|
|Dried thyme||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), slivered|
|White wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2805 Calories from Fat 1501
% Daily Value*
Total Fat 168 g259.2%
Saturated Fat 65 g324.8%
Trans Fat 0 g
Cholesterol 1112.3 mg
Sodium 2801.3 mg116.7%
Total Carbohydrates 26 g8.5%
Dietary Fiber 8.2 g32.7%
Sugars 6.7 g
Protein 260 g519.7%
Vitamin A 253.6% Vitamin C 127%
Calcium 68.7% Iron 41.1%
*Based on a 2000 Calorie diet
Remove the veal.
Add the butter to the oil that remains, and saute the vegetables and minced garlic over low heat until they are very soft but not brown.
Add the tomatoes and cook 5 minutes longer.
Add the thyme, salt, and pepper.
Preheat the oven to 350° F.
Cut small slits, 1 inch apart, in the veal roast, and insert a sliver of garlic in each.
Put the veal in the pan, spooning some of the mirepoix over it.
Cover and bake the veal on the middle shelf of the oven until quite tender, about 2 hours.
Let it stand about 10 minutes before slicing.
The roast can be kept warm, covered, for 30 minutes.
If you desire, deglaze the pan with 1/2 cup each of white wine and broth, then puree the wine, broth, and vegetables to make a sauce.