Photo: Mae Mu
Pot-roast veal with new-season carrots & orange
11 ingredients
20 min
Serves 6
openrecipes
Use British rose veal to create a roast dinner with a difference - this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs
Estimated Nutrition (whole recipe, rough)
562
Calories
34g
Protein
29g
Fat
38g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½kg piece rolled and tied veal shoulder
- 3 garlic cloves , 1 finely sliced, 2 bashed
- bunch of thyme
- 1 tbsp olive oil
- 25g butter
- 800g new-season bunch of carrots , trimmed with stalks still attached
- 1 large shallot , roughly chopped
- sprinkling of icing sugar
- zest 1 orange , ½ pared into strips, ½ finely grated
- 150ml white wine
- 350ml chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes