Roast Veal With Rosemary And Potatoes Recipes

ROASTED VEAL WITH POTATOES RECIPE

Roasted Veal with Potatoes Recipe image

TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.

Provided by Uncut Recipes

Categories Second Course

Time 1h30m

Yield 6

Number Of Ingredients 10

Ingredients

Potatoes
Loin of Veal
0.5 cup White Wine
Beef Broth
Extra Virgin Olive Oil
6 Rosemary Sprigs
3 Garlic Cloves
20 Sage Leaves
Ground Pepper
Salt

Steps:

Heat the oven to 180C / 356F.
Tie the Veal Meat and place it into a large frying pan.
Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
Saute' the Veal over medium fire.
In the meantime, peel the Potatoes and cut them into chunks...

Nutrition Facts : ServingSize 1 portion, Calories 480 cal, Fat 49 g

ROAST VEAL WITH ROSEMARY AND POTATOES

Roast Veal With Rosemary and Potatoes image

Provided by Moira Hodgson

Categories dinner, one pot, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 5-pound loin of veal, boned, rolled, larded and tied
8 cloves garlic, unpeeled
2 pounds potatoes
1 tablespoon rosemary
Coarse salt and freshly ground pepper
1 cup veal or chicken stock
1/2 cup red wine

Steps:

Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram

ROSEMARY ROASTED POTATOES

Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.

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