Veal Roast

Ingredients

• 1.5 kg veal roast (from the nut)
• 2 onions
• 1 bunch thyme
• 2 tbsp oil
• 1 tbsp butter
• 1 bay leaf
• 400 ml veal stock (from a jar)
• 1 bundle carrots
• 200 g Sugar snap peas
• 1 small Romanesco
• Salt
• 200 g whipping cream
• 3 tbsp light sauce thickener
• 400 g spaetzle (ready-made)
• Salt
• Pepper

Instructions

1. 1.

   Wash the meat, pat dry, rub with salt and pepper. Peel and roughly chop the onions.

2. 2.

   Heat oil and butter in a roasting pan, add the meat and sear all sides. Add onions, thyme, and bay leaf; deglaze with veal stock and cook covered over low heat for 1½ hours.

3. 3.

   Peel and wash carrots. Wash sugar snap peas. Clean Romanesco, wash, cut into florets. Cook vegetables in boiling salted water: 8 minutes for Romanesco, 3 minutes for snap peas.

4. 4.

   After one hour pour cream into the sauce. Remove veal roast from the sauce and keep warm. Strain the sauce, bring to a boil with thickener, season with salt and pepper.

5. 5.

   Prepare spaetzle according to package instructions. Serve meat with vegetables, spaetzle and sauce.