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🍽️ Tender Veal Roast with Vegetables

610 kcal · 30 min · 4 servings

Ingredients

• Veal braising roast
• 1.5 kg Veal roast (from the round)
• 2 Onions
• 1 bunch Thyme
• 2 tbsp Oil
• 1 tbsp Butter
• 1 Bay leaf
• 400 ml Veal stock (from the jar)
• 1 bunch Carrots
• 200 g Snow peas
• 1 small Romanesco
• Salt
• 200 g Whipping cream
• 3 tbsp Light sauce thickener
• 400 g Spätzle (ready-made product)
• Salt
• Pepper

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Rub the meat all over with salt and pepper.
4. 4. Peel the onion.
5. 5. Chop the onion into coarse pieces.
6. 6. Heat the oil and butter in a large casserole dish or pot.
7. 7. Place the meat in the pot.
8. 8. Sear the meat on all sides until brown.
9. 9. Add the chopped onions.
10. 10. Add the fresh thyme sprigs.
11. 11. Add a bay leaf.
12. 12. Deglaze the meat with the veal stock.
13. 13. Cover the pot.
14. 14. Let the meat simmer on low heat for one hour and thirty minutes.
15. 15. Peel the carrots.
16. 16. Wash the carrots thoroughly.
17. 17. Wash the snow peas.
18. 18. Trim the ends of the snow peas.
19. 19. Wash the Romanesco.
20. 20. Divide the Romanesco into small florets.
21. 21. Cook all the vegetables in boiling salted water.
22. 22. Cook the snow peas for only three minutes.
23. 23. Cook the remaining vegetables for a total of eight minutes.
24. 24. After one hour, pour the cream into the roasting sauce.
25. 25. Carefully remove the veal roast from the sauce.
26. 26. Keep the meat warm.
27. 27. Strain the sauce through a fine sieve.
28. 28. Mix a little sauce thickener (a mixture of starch and water).
29. 29. Bring the sauce to a boil with the sauce thickener.
30. 30. Season the sauce to taste with salt and pepper.
31. 31. Prepare the spätzle according to the instructions on the package.
32. 32. Serve the meat together with the vegetables, spätzle, and warm sauce.

Nutrition per serving

• kcal: 610
• Protein: 37 g · Fett/Fat: 34 g · Carbs: 35 g