Jazz up a simple veal roast with a creamy white wine and mustard sauce.
Ingredients
- 1kg piece veal blade roast
- 1 tablespoon olive oil
- 1 1/2 tablespoons wholegrain mustard
- 500g frozen thick-cut potato chips
- 1/3 cup dry white wine
- 1/2 cup cream for cooking
- 80g baby spinach
Equipment
- You'll need unwaxed kitchen string.
Method
- Step 1Preheat oven to 160C/140C fan-forced. Remove netting from roast. Using kitchen string, tie up roast at 4cm intervals to secure.
- Step 2Heat oil in a flameproof roasting pan over medium-high heat. Cook veal, turning, for 5 minutes or until browned all over. Remove from heat. Spread 1 tablespoon mustard all over veal. Season.
- Step 3Roast for 1 hour 15 minutes for medium. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.
- Step 4Meanwhile, cook frozen potato chips following packet directions.
- Step 5Heat roasting pan over medium heat. Add wine. Simmer, stirring, for 2 minutes or until reduced slightly. Add remaining mustard and cream. Cook, stirring, for 5 minutes or until heated through, adding a little hot water if sauce is too thick. Season. Cut veal into slices. Serve with spinach, chips and cream sauce.
Nutrition
2378 kj
Energy
29g
Fat Total
10.3g
Saturated Fat
6g
Fibre
44.8g
Protein
189mg
Cholesterol
735mg
Sodium
24.6g
Carbs (total)
All nutrition values are per serve
Notes
Add greens: Toss baby spinach with rocket and cos lettuce leaves or serve with steamed broccoli florets, snow peas or brussels sprouts.
- Author: Alison Adams
- Image credit: Andrew Young
- Publication: Super Food Ideas
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