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Rosemary Roast Veal With Fall Vegetables Recipe
|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|
|Turnips||2 Medium, peeled and quartered|
|Beets||4 Small, peeled|
|Veal stock||1⁄2 Cup (8 tbs)|
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 mg
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
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