Vealroastwithvegetables Recipes

VEAL ROAST WITH VEGETABLES

Veal Roast With Vegetables image

Make and share this Veal Roast With Vegetables recipe from Food.com.

Provided by KittyKitty

Categories Veal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2-4 lb) boneless veal round roast
1/4 cup vegetable oil
1/4 cup lemon juice
1 teaspoon mustard
1/4 teaspoon ground nutmeg
1 garlic clove, minced
1 large green pepper, cut into strips
1/2 lb fresh mushrooms, sliced
1 large onion, sliced and separated into rings
1 (10 1/2 ounce) can chicken broth, undiluted

Steps:

Place roast on rack of a roasting pan; insert meat thermometer. Combine oil, lemon juice, mustard, nutmeg, and garlic, brush over roast, reserving remaining mixture. Bake at 325F for 2 hours.
Remove from oven and remove veal from roasting pan, remove rack, drain fat, and place veal directly in pan. Place vegetables around veal. Pour remaining oil mixture and chicken broth over veal. Bake an additional 30 minutes or until thermometer measures 170°F.
Arrange meat on aplatter, and spoon vegetables around meat. Serve with pan drippings.

VEAL ROAST BLANQUETTE

Veal Roast Blanquette image

This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.

Provided by HSTR

Categories World Cuisine Recipes European French

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

4 pounds veal shoulder roast
¼ teaspoon dried thyme
4 carrots, halved
1 pound small potatoes
½ pound small white onions
½ pound mushrooms
2 tablespoons all-purpose flour
1 (10 ounce) package frozen green peas
2 egg yolks

Steps:

In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 23 g, Cholesterol 255.3 mg, Fat 13.3 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 4.9 g, Sodium 284.3 mg, Sugar 5.5 g

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