Easy<\/p>\n
6 people<\/p>\n
20 minutes<\/p>\n
1 hour 15 minutes<\/p>\n
1 hour 35 minutes<\/p>\n
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.<\/p>\n
For 6 people:<\/p>\n
– Veal roast: 1 kg
\n– Spring onions: 2
\n– Bunch of baby carrots: 1
\n– Bunch of baby turnips: 1
\n– Snow peas: 200 g
\n– Dry white wine: 1 glass
\n– Bouillon cube: 1
\n– Sprig of thyme: 1
\n– Butter: 40 g
\n– Pinch of salt
\n– Pinch of pepper<\/p>\n
1. **Preparing the Roast**
\n Melt the butter in a large pot and brown the roast on all sides. Remove and set aside.<\/p>\n
2. **Preparing the Vegetables**
\n 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 saut\u00e9 for a few minutes. Season with a light sprinkle of salt and pepper.<\/p>\n
3. **Cooking the Dish**
\n 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.<\/p>\n
4. **Finishing Touches**
\n Ten minutes before the end of cooking, add the snow peas. Adjust the seasoning with salt and pepper to taste. Serve immediately!<\/p>\n\n\n