Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 4 – 6 lb veal roast, leg or loin
- ½ cup oil
- 4 turnips, peeled and quartered
- 12 carrots, peeled and cut in 1-inch pieces
- 2 onions, peeled and sliced or quartered
- 1½ cup chicken broth
Directions
Preheat the oven to 325°F.
Place the meat in a roasting pan and rub it with the oil.
Roast 30 minutes per pound, until the veal registers 160°F on a meat thermometer.
One hour before the end of the roasting time, scatter the vegetables around the roast in the pan and add the chicken broth.
When the roast is done the pan juices may be thickened and used as a sauce.
Category:Cathy's Recipes
Category:Veal leg Recipes
Category:Veal loin Recipes
Category:Turnip Recipes
Category:Carrot Recipes