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🍽️ Vegetable-stuffed veal breast

597 kcal · 30 min · 4 servings

Ingredients

• 80 g small rolls (2 small rolls)
• 2 eggs (class L)
• 50 ml milk (1.5% fat)
• 50 g onions (1 onion)
• 400 g carrots (4 carrots)
• 300 g spinach
• 1 tbsp rapeseed oil
• salt
• pepper
• nutmeg
• 600 g veal breast (prepared for stuffing by the butcher)
• 600 g waxy potatoes
• 2 tbsp whipping cream

Instructions

1. 1. Cut the bread rolls into approx. 1 cm cubes.
2. 2. Whisk the eggs in a bowl with the milk.
3. 3. Fold the bread cubes into the egg-milk mixture.
4. 4. Peel the onion and dice it finely.
5. 5. Clean, wash and peel the carrots.
6. 6. Grate half of the carrots using a box grater.
7. 7. Cut the remaining half of the carrots into pieces.
8. 8. Remove the tough stems from the spinach.
9. 9. Wash the spinach thoroughly and let it drain well.
10. 10. Finely chop the spinach.
11. 11. Heat the oil in a non-stick pan.
12. 12. Sauté half of the onion cubes until translucent.
13. 13. Add half of the grated carrots and sauté briefly.
14. 14. Add the chopped spinach to the pan.
15. 15. Let the spinach wilt.
16. 16. Season the vegetables with salt and pepper.
17. 17. Grate some nutmeg directly into the pan.
18. 18. Remove the pan from the heat and let the filling cool down.
19. 19. Rinse the veal breast.
20. 20. Pat the meat dry with kitchen paper.
21. 21. Rub the veal breast all over with salt and pepper.
22. 22. Mix the bread-egg mixture with the sautéed vegetables.
23. 23. Press the filling into the pocket of the veal breast.
24. 24. Close the opening with wooden skewers or toothpicks.
25. 25. Place the stuffed veal breast in a roasting pan.
26. 26. Pour 100 ml of boiling water into the roasting pan.
27. 27. Distribute the remaining onions and grated carrot around the roast.
28. 28. Season everything with salt and pepper.
29. 29. Preheat the oven to 225 °C (fan 200 °C, gas mark 3–4).
30. 30. Place the roasting pan in the oven and roast the meat covered for approx. 15 minutes.
31. 31. Reduce the oven temperature to 180 °C (fan 160 °C, gas mark 2–3).
32. 32. Braise the meat uncovered for approx. 90 minutes.
33. 33. Turn the meat once in the middle.
34. 34. Add a little water if it becomes too dry.
35. 35. Wash the potatoes approx. 20 minutes before the end of the cooking time.
36. 36. Peel the potatoes and cut them into 2 cm cubes.
37. 37. Put the potato cubes and carrot pieces into a wide pot.
38. 38. Add 100 ml of water and some salt.
39. 39. Cook the potatoes and carrots covered for approx. 20 minutes.
40. 40. Remove the veal breast from the roasting pan.
41. 41. Wrap the meat in aluminum foil.
42. 42. Let the meat rest for 5–7 minutes.
43. 43. Pour the roasting juices into a pot and add 200 ml of water.
44. 44. Bring the liquid to a boil.
45. 45. Puree the sauce with a hand blender.
46. 46. Add the cream to the sauce.
47. 47. Mix the sauce until it is slightly foamy and light.
48. 48. Season the sauce with salt and pepper.
49. 49. Drain the potatoes and carrots.
50. 50. Slice the veal breast.
51. 51. Plate the slices with the sauce and vegetables.
52. 52. Serve the vegetable-stuffed veal breast.

Nutrition per serving

• kcal: 597
• Protein: 61 g · Fett/Fat: 20 g · Carbs: 40 g