Detalles de la receta

Número de Porciones: 4

Tamaño de la porción: 4 ounces

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.

Nombre: Cantidad:
veal breast or leg, boned and rolled 1.50
fresh rosemary, chopped 2 tsp
fresh thyme, chopped 2 tsp
garlic clove, minced 1 ea
salt 0.50 tsp
fresh ground black pepper 0.25 tsp
carrot, coarsely chopped 1 cup
onion, chopped 1 cup
red potatoes, peeled and halved 4 ea
dry white wine 0.25 cup

Preheat the oven to 325 degrees F. Prepare a roasting pan with nonstick pan spray.


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 additional water to the pan to keep the roast moist and prevent from burning.


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.


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.

Información nutricional (por porción)
Calorías 260
Calorías de grasa 38
Grasa total 4g
Grasa saturada 1g
Colesterol 116mg
Sodio 397mg
Potasio n/a
Carbohidratos 21g
Fibra dietética 3g
Azúcares 5g
Proteína 34g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Starch1 Vegetable4 Meat Very Lean