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🍽️ Juicy Veal Roast with Mustard Crust and Roasted Vegetables

680 kcal · 30 min · 4 servings

Ingredients

• 400 g Baby Carrots
• 4 Garlic Cloves
• 1 Leek
• 2 Celery Stalks
• 1 Veal Rolled Roast (approx. 1.2 kg)
• 2 tbsp Vegetable Oil
• 100 ml Dry White Wine
• 2 tbsp Grainy Mustard
• 2 tbsp Soft Butter
• Pepper (from the mill)
• Sea Salt
• 50 g Crème fraîche

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Wash the carrots and peel them thoroughly.
3. 3. Peel the garlic cloves and cut each one in half.
4. 4. Wash the leek thoroughly, remove the tough ends, and slice it into rings.
5. 5. Wash the celery, remove any dirty spots, and cut it into bite-sized pieces.
6. 6. Rinse the veal roast briefly under running water.
7. 7. Pat the meat completely dry with a kitchen towel.
8. 8. Heat oil in a roasting pan and sear the meat on all sides until browned.
9. 9. Remove the meat from the roasting pan and set it aside for now.
10. 10. Sauté the prepared vegetables briefly in the roasting pan.
11. 11. Deglaze the vegetables with the wine and a splash of water.
12. 12. Place the veal roast back on top of the vegetables in the roasting pan.
13. 13. Mix the mustard with the butter until you have a smooth paste.
14. 14. Coat the entire meat evenly with the mustard-butter mixture.
15. 15. Season the meat generously with pepper and salt.
16. 16. Place the roasting pan in the oven and bake the meat for about 60 minutes.
17. 17. Add a little water if necessary to prevent the vegetables from drying out.
18. 18. Remove the roasting pan from the oven after the cooking time.
19. 19. Stir the crème fraîche into the sauce in the roasting pan.
20. 20. Finally, adjust the sauce to taste with salt and pepper.
21. 21. Remove the roasting net from the meat.
22. 22. Place the roast on a serving platter and serve it with the vegetables.

Nutrition per serving

• kcal: 680
• Protein: 52 g · Fett/Fat: 38 g · Carbs: 22 g