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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.