This is the classic Sunday roast in Italy.
1 | shallots, finely chopped | 40 g | |
3 cloves | garlic, slivered | ||
1 stalk | celery, finely chopped | 70 g | |
800 g | veal roast, round or top sirloin | ||
1/3 cup | white flour (all purpose) | 45 g | |
1 tbsp | olive oil | 15 mL | |
1 tbsp | butter, unsalted | 14 g | |
1 tbsp | Dijon mustard | 16 g | |
1/4 cup | white wine [optional] | 65 mL | |
4 cups | milk, partly skimmed, 2%, luke-warm | 1 L | |
2 sprigs | fresh thyme | 1 g | |
2 | bay leaf | 0.4 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Fifteen minutes before serving, put the plates in the oven at the lowest setting so they are warm when needed.
per 1 serving (300 g)
Amount % Daily Value |
Calories 310 |
Fat 13 g 20 % |
Saturated
5.6 g
29 % |
Cholesterol 120 mg |
Sodium 200 mg 9 % |
Carbohydrate 16 g 5 % |
Fibre 1 g 3 % |
Sugars 9 g |
Net Carbs 15 g |
Protein 32 g |
Vitamin A 12 % |
Vitamin C 3 % |
Calcium 21 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Milk and Alternatives | ½ |
Meat and Alternatives | 3 |
Fats | ½ |