VEAL STEW
Source of Recipe
Daily Diabetic/The New Family Cookbook For People with Diabetes
Recipe Introduction
Makes: 1 Roast (4 Servings)
Serving Size: About 4 ounces meat plus 1/2 cup Vegetables
Nutritional Information Per Serving:
Calories: 260, Fat: 4g, Cholesterol: 116mg, Sodium: 397mg,
Carbohydrate: 21g, Dietary Fiber: 3g, Sugars: 5g, Protein: 34g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 4 Very Lean Meat
List of Ingredients
- One 1-1/2-pound veal breast or leg, boned and rolled
- 2 teaspoons chopped fresh rosemary,
or 1/2 teaspoon dried rosemary
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup coarsely chopped carrot
- 1 cup coarsely chopped onion
- 4 small red potatoes, peeled and halved
- 1/4 cup dry white wine
Recipe
Preheat the oven to 325 degrees F. Prepare a roasting pan
with non-stick pan spray.
Place the veal in the pan and press the herbs, garlic, and
salt and pepper on all sides of the roast. Surround the
roast with the vegetables; add 3/4 cup water and the wine.
Cover tightly with foil. Roast for about 2 hours, or until
the veal is tender. If necessary, add additional water to
the pan to keep the roast moist and prevent burning.
Remove the roast to a heated platter. Skim the fat from the
pan juices with a spoon, or use a gravy separator and set aside.
Allow the meat to rest 10 minutes before carving. Slice
the roast and divide the meat and vegetables to serve 4.
Top the veal with natural juices.
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