Summer roast with garden vegetables

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Mix 2 tsp. tomato paste, olive oil, dried herbs, salt and pepper. Spread the paste on the inside and outside of the meat, tie it into a roll with kitchen twine. Peel, wash and cut 2 carrots into pieces.

2. 2

   Peel onion, chop coarsely. Wash tomatoes and cut into pieces.

3. 3

   Heat the oil in a frying pan. Brown the meat all around and take it out. Fry the carrot pieces, onion and tomatoes in the hot frying fat. Sauté 1 tsp. tomato paste in it. Add 400 ml water, juice and stock, bring to the boil.

4. 4

   Place the meat in the roaster and roast open in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 2 hours.

5. 5

   Peas from the pods and wash. Clean the rest of the carrots, leaving a little green on them. Peel and wash the carrots and cut them in half lengthwise. Peel, wash, halve and slice the kohlrabi. Clean the cauliflower, cut into florets and wash.

6. 6

   Cook the cauliflower in boiling salted water for about 10 minutes. Add kohlrabi and carrots 8 minutes, peas 4 minutes. Wash and chop parsley.

7. 7

   Remove the roast from the roaster. Sieve the sauce and season with salt and pepper. Melt butter in the roaster. Drain vegetables. Swivel vegetables and parsley in the butter. Season to taste with salt and nutmeg.

8. 8

   Arrange the roast on the vegetables, add the sauce. Add parsley potatoes.

9. 9

   Drink tip: dry white wine, e.g. a Pinot Blanc

Nutrition Facts

KCAL
540 kcal

CARBS
8 g

FATS
31 g

PROTEINS
54 g