Roast veal in milk with nuts

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the garlic. Wash the meat, dab dry and tie into shape with kitchen string. Season with salt and pepper. Heat oil in a roasting pan. Brown the meat well all around

2. 2

   Add the garlic cloves and fry for 1-2 minutes. Deglaze with milk. Add bay leaf, season with salt and pepper and braise covered at low to medium heat for about 1 hour. Now and then turn the meat

3. 3

   Coarsely chop 6 nut halves. Finely mix the remaining nuts in the universal chopper. Wash thyme, shake dry and finely chop the leaves of 6 stalks

4. 4

   Wash the asparagus and cut off 2-3 cm from the ends. Cook the asparagus in salted water for about 3 minutes until al dente. Remove and rinse under cold water. Cut the asparagus spears in half lengthwise.

5. 5

   Remove meat from the roaster and keep warm. Remove bay leaf from the sauce. Puree the sauce, then stir in the nuts and chopped thyme. thicken the sauce with sauce thickener, season with salt and pepper

6. 6

   Heat butter in a frying pan. Fry the asparagus for 1-2 minutes and season with salt. Remove kitchen string from the roast and cut the meat into thin slices. Arrange asparagus, meat and sauce. Sprinkle with chopped walnuts and remaining thyme

7. 7

   With 6 people:

Nutrition Facts

KCAL
370 kcal

CARBS
11 g

FATS
20 g

PROTEINS
36 g