Roast veal in mangold coat with tuna and herb sauce

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Dab the meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Brown the meat all around, take it out, put the roaster aside.

2. 2

   Clean and wash the chard, separate the stalks from the leaves and set aside. Blanch the leaves in boiling salted water for about 2 minutes. Lift them out and rinse with cold water. Drain well.

3. 3

   Peel garlic and mix with almonds, pine nuts, 2 tablespoons of oil and 3-4 tablespoons of lemon juice in the universal chopper to form a spreadable paste. Season to taste with salt and pepper. Wrap the roast with almond paste in the chard leaves.

4. 4

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Meanwhile peel the onion. Cut onion and chard stems into large pieces. Heat the frying fat in the roasting pan again, fry the onion and chard stems in it.

5. 5

   Pour on 200 ml water, season with salt and pepper. Place the roast on top. Place the roast on one half of a baking tray, cover and braise in a hot oven for about 1 3⁄4 hours.

6. 6

   Wash the rosemary, dab dry, remove the needles and chop finely. Wash potatoes thoroughly and cut into thick slices. Mix with rosemary, 1 tsp paprika and 3 tbsp oil. About 35 minutes before the end of the braising time, spread on the free half of the baking tray and bake until golden brown.

7. 7

   For the sauce, drain the tuna. Wash parsley and chives and shake dry. Puree with tuna, 1 tbsp lemon juice and sour cream. Season to taste with salt and pepper. Take the veal nut out of the roaster and let it rest for about 5 minutes.

8. 8

   Then cut open and serve with potatoes and tuna sauce.

Nutrition Facts

KCAL
700 kcal

CARBS
28 g

FATS
40 g

PROTEINS
51 g