Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp cinnamon
- 1½ tsp cumin
- 3 lb boned lean veal shoulder, trimmed, rolled, tied
- 4 tsp olive oil
- ½ lb onions, peeled
- ½ clove garlic, peeled
- 2 tsp dried tarragon
- 4 sprigs fresh parsley
- 1 tsp thyme
- 1 bay leaf
Directions
Mix together salt, pepper, cinnamon, and cumin.
Rub over roast.
Heat 2 teaspoons of oil in large skillet.
Add onions, garlic, and tarragon.
Cover and cook over low heat for 10 minutes.
Set aside.
Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients.
Brown meat on all sides.
Add garlic-onion mixture.
Add parsley, thyme, and bay leaf.
Bake in 325°F oven for 1½ hours, or until meat is tender.
Remove meat to serving platter.
Skim fat from cooking juices.
Remove bay leaf and parsley.
Cut roast in ¼ to ½-inch slices.
Pour a little cooking juice over roast and serve rest on side.