Veal Roast with Vegetables and Spaetzle

Veal Roast with Vegetables and Spaetzle

Veal Roast with Vegetables and Spaetzle


1 hour 50 minutes

Details
  • Servings:   6
  • Calories:   920
  • Protein:   100g
  •  
  • Fiber:   6g
  • Sugar:   10g
  • Carb Total:   17g
  •  
  • Trans Fat:   1g
  • Saturated:   20g
  • Fat Total:   47g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • central europe
Ingredients
  • Veal pot roast
  • 1 ½ kilograms Veal roast
  • 2 Onions
  • 1 bunch Thyme
  • 2 tablespoons Vegetable oil
  • 1 tablespoon Butter
  • 1 Bay leaf
  • 400 milliliters Veal stock (already prepared, in carton or jar)
  • 1 bunch Carrots
  • 200 grams Snow pea
  • 1 small Romanesco broccoli
  • Salt
  • 200 grams Whipping cream
  • 3 tablespoons Sauce/gravy thickener
  • 400 grams Spaetzle (prepared, packaged)
  • Salt
  • Pepper
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