EatSmarter exclusive recipe

Roast Veal

with Herb Sauce
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Roast Veal

Roast Veal - Fine veal for brunch - even children are guaranteed to like it

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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
403
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie403 kcal(19 %)
Protein50 g(51 %)
Fat20 g(17 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.6 mg(55 %)
Niacin17.5 mg(146 %)
Vitamin B₆0.5 mg(36 %)
Folate31 μg(10 %)
Pantothenic acid2.4 mg(40 %)
Biotin1 μg(2 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C14 mg(15 %)
Potassium527 mg(13 %)
Calcium146 mg(15 %)
Magnesium55 mg(18 %)
Iron4.2 mg(28 %)
Iodine4 μg(2 %)
Zinc8.5 mg(106 %)
Saturated fatty acids4.5 g
Uric acid367 mg
Cholesterol126 mg
Development of this recipe:

Ingredients

for
6
Ingredients
2
2
1
1 bunch
Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
2 sprigs
2 ⅕ pounds
Veal (Roast)
8 tablespoons
3
1
2 tablespoons
¾ cup
1 piece
Parmesan cheese (about 30 grams)
1 slice
1 bunch
1 bunch
1 bunch
1 bunch
2
1 tablespoon
Preparation

Kitchen utensils

1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Measuring cups, 1 Fine grater, 1 Box grater, 1 Citrus juicer, 1 Roasting pan (with lid), 1 Wooden spoon, 1 Carving fork, 1 large Platter, 1 Baking sheet, 1 Small bowl, 1 Bowl, 1 Immersion blender, 1 deep bowl

Preparation steps

1.
Roast Veal preparation step 1

Peel onions and garlic and chop coarsely. Rinse lemon in hot water, wipe dry and finely grate the zest. Cut lemon in half and squeeze out the juice.

2.
Roast Veal preparation step 2

Clean the soup vegetables and cut into large pieces. Rinse the thyme and shake dry.

3.
Roast Veal preparation step 3

Rinse the veal and dry well. Generously rub all over with salt and pepper.

4.
Roast Veal preparation step 4

Heat 3 tablespoons olive oil in a roasting pan over medium heat. Add allspice, bay leaf, tomato paste, onions, garlic and lemon zest and sauté until onions are translucent. Add veal and cook until browned on all sides.

5.
Roast Veal preparation step 5

Add the soup vegetables, stock and thyme to roasting pan and bring to a boil. Cover and roast on the lower rack of preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until meat is cooked through, about 70 minutes.

6.
Roast Veal preparation step 6

Remove veal and let cool slightly. Pass the braising liquid through a sieve into a bowl and let cool.

7.
Roast Veal preparation step 7

Finely grate the Parmesan cheese. Crumble the toast into small pieces.

8.
Roast Veal preparation step 8

Rinse the parsley, dill, chervil and basil and shake dry. Pluck leaves and place in a tall vessel.

9.
Roast Veal preparation step 9

Add the Parmesan, toast crumbs, anchovies, mustard, lemon juice and remaining oil and puree with an immersion blender.

10.
Roast Veal preparation step 10

Add enough of the strained braising liquid to make a sauce with a thick consistency. Season with salt and pepper.

11.
Roast Veal preparation step 11

Cut the veal into thin slices and serve warm with the herb sauce.