Recipe for roast veal with porcini mushrooms and salsify
Ingredients · Servings 4
- 1 kg of Veal Roast
- 2 onions
- a little peanut oil
- salt and pepper
- thyme and bay leaf
- 1 chicken bouillon cube
- 1 glass of white wine,
- 500g of porcini mushrooms or other mushrooms
- 1 kg of frozen salsify
Method · 1 h 10 min
- Sauté the quartered onions in oil with the veal roast, add the spices and the chicken stock cube, when the onions and meat have browned, add the white wine and 1 glass of water, then simmer gently for 1 hour 30 minutes, making sure the meat does not stick.
- Sauté the wiped mushrooms in a little oil with garlic and parsley, then set them aside to add 5 minutes before the end of cooking and at that time taste and salt your casserole.
- Add the salsify and reheat in the juices from the casserole dish before serving.
- Carbohydrates: 76.1g
- Lipids: 43.9g
- Gras sat.: 13.3g
- Protein: 59.5g
- Fibres: 11.1g
- Sugar: 2.9g
- ProPoints: 25
- SmartPoints: 28
Nutritional information per serving (689g)
