Veal Roast
Sometimes, simpler is better. That’s certainly the case with veal, which has such a wonderfully delicate flavor that you want to enhance, not overwhelm. A dry rub of rosemary, thyme, and garlic is all that’s needed.
Number of Servings: 4
Serving Size: 4 ounces
Ingredients:
veal breast or leg, boned and rolled - 1 1/2 lb
chopped fresh rosemary - 2 tsp
thyme, fresh chopped - 2 tsp
clove garlic, minced - 1
salt - 1/2 tsp
fresh-ground black pepper - 1/4 tsp
carrot, coarsely chopped - 1 cup
chopped onion - 1 cup
red potatoes, peeled and halved - 4
dry white wine - 1/4 cup
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Preheat the oven to 325 degrees F. Prepare a roasting pan with nonstick pan spray.
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Place the veal in the pan and press the herbs, garlic, and salt and pepper on all sides of the roast. Surround the roast with the vegetables; add 3/4 cup water and the wine. Cover tightly with foil. Roast for about 2 hours, or until the veal is tender. If necessary, add water to the pan to keep the roast moist and prevent from burning.
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Remove the roast to a heated platter. Skim the fat from the pan juices with a spoon, or use a gravy separator and set aside.
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Allow the meat to rest 10 minutes before carving. Slice the roast and divide the meat and vegetables to serve 4. Top the veal with natural juices.
Exchanges Per Serving
1 Starch
1 Vegetable
4 Meat Very Lean
Nutrition Information
Amount per serving
Calories 260
Calories from Fat 38
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 116 mg
Sodium 397 mg
Total Carbohydrate 21 g
Dietary Fiber 3 g
Sugars 5 g
Protein 34 g
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