Difficulty
Easy
Servings
6 people
Preparation Time
20 minutes
Cooking Time
1 hour 15 minutes
Total Time
1 hour 35 minutes
Discover this delightful recipe for a veal roast cooked in a casserole with vegetables. This dish is perfect for a family Sunday dinner and is sure to delight both kids and adults alike.
Ingredients
For 6 people:
– Veal roast: 1 kg
– Spring onions: 2
– Bunch of baby carrots: 1
– Bunch of baby turnips: 1
– Snow peas: 200 g
– Dry white wine: 1 glass
– Bouillon cube: 1
– Sprig of thyme: 1
– Butter: 40 g
– Pinch of salt
– Pinch of pepper
Preparation
1. **Preparing the Roast**
Melt the butter in a large pot and brown the roast on all sides. Remove and set aside.
2. **Preparing the Vegetables**
While the roast is browning, prepare the carrots, turnips, and onions by washing, drying, and cutting them in half. Place them in the pot and sauté for a few minutes. Season with a light sprinkle of salt and pepper.
3. **Cooking the Dish**
Return the roast to the pot. Deglaze with a glass of white wine and then add the bouillon cube. Pour in 50 cl of water, cover, and let it simmer over low heat for 1 hour.
4. **Finishing Touches**
Ten minutes before the end of cooking, add the snow peas. Adjust the seasoning with salt and pepper to taste. Serve immediately!
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.