Roast veal with winter vegetables

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Halve the cheese and belly bacon slices. Dab meat dry and season with salt and pepper. Heat oil in a casserole dish. Brown the meat all around. Take out and cut the meat 6 times to 3/4. Put 1 slice of bacon and 1 slice of Gouda cheese in each cut.

2. 2

   Wrap the roast with green bacon, tie it with kitchen twine and place it in an ovenproof dish. Peel garlic, cut in half and add to the roast. Sprinkle with 2 tablespoons of olive oil and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes

3. 3

   Clean and peel the carrots and celery. Cut carrots into cubes. Cut celery into small balls with the help of a small ball cutter. Peel and chop the black salsifies, place them immediately in salted water and cook for about 5 minutes.

4. 4

   Melt butter in a pot. Add carrots and celery. Season with salt, pepper and a little nutmeg and steam for about 2 minutes. Add approx. 75 ml water and steam covered for approx. 5 minutes. Drain the vegetables and add them to the meat about 5 minutes before the end of the cooking time

5. 5

   Remove meat from the oven and let it rest for 10 minutes. Wash parsley, shake dry and chop the leaves into small pieces. Remove kitchen string from the roast. Arrange roast and vegetables on a plate, drizzle with 3 tablespoons of olive oil. Sprinkle with chopped parsley and serve immediately

Nutrition Facts

KCAL
660 kcal

CARBS
11 g

FATS
41 g

PROTEINS
60 g