Roast rosemary

Name: Roast rosemary
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Schnitzel roast (without rind); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 ml Vegetable broth (instant); 500 g Potatoes; 400 g Carrots; 2 Garlic cloves; 2 Courgettes (about 200 g each); 1 collar Rosemary; 2 discs untreated lemon

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Schnitzel roast (without rind)
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 ml Vegetable broth (instant)
500 g Potatoes
400 g Carrots
2 Garlic cloves
2 Courgettes (about 200 g each)
1 collar Rosemary
2 discs untreated lemon

Directions

1
Wash the meat, dab dry and season all around with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric: 175 °C/ gas: level 3) for approx. 2 hours. During this time add stock bit by bit. Peel and wash the potatoes and carrots and cut them into pieces. 30 minutes before the end of the roasting time, add the potatoes to the roast and braise while turning occasionally. Add the carrots 20 minutes before the end of the frying time. Peel garlic and cut into slices.
2
Clean, wash and slice the zucchini. 15 minutes before the end of the cooking time, add to the roast together with the garlic and braise. Season with salt and pepper. Wash the rosemary, dab dry and pluck the needles from the stalk. Spread on the roast with lemon slices 10 minutes before the end of the cooking time. Let the roast rest for a while, cut open and arrange on a plate together with the vegetables