Pot roast veal in walnut sauce
Pot roast veal in walnut sauce is a winter dinner classic that takes over when zucchini, aubergine, peppers and other summer vegetables are out of season.
Walnut sauce goes well with all kinds of meat, whether red like beef and lamb or white such as chicken, pork and rabbit. The recipe is probably of Ligurian origin, as it is other served with pansotti pasta.
Ingredients
1 kg veal filet
1 shallot onion
1 carrot
1 celery stick
1 lemon
Fresh rosemary
4 bay leaves
200 g walnuts
250 ml double cream
250 ml beef stock
Olive oil, salt, pepper
Preparation
Peel shallot and carrot. Trim celery stick and chop all the vegetables finely.
Heat up the olive oil and brown the meat evenly on all sides.
Add the vegetables and fry a little more, before adding the lemon juice, beef stock, walnuts and cream.
Season with bay leaves, rosemary, salt and pepper.
Leave the pot roast veal to simmer for 45 minutes or more, depending on the quality of the meat.
Remove the meat, the lemon and the bay leaves from the pot, and blend the cooking liquids to a thick sauce.
Carve the pot roast veal in slices topped with walnut sauce.
Serve the pot roast veal with walnut sauce with boiled or roasted potatoes and roots.
Other recipes like pot roast veal with walnut sauce
The roast before it is carved and covered in walnut sauce.
I want a special TV channel devoted to your food creations.
You’re so sweet:)
Oh my gosh there needs to be a taste-o-blog function here, Mette! This sounds incredible and just printed it to go along with your others. I do my creative cooking on the weekends so your recipes are on my to-make list eventually. I just came across using rosemary a couple of months ago. Wow, was I missing out. That walnut sauce….MUST. HAVE! Thank you :)
Can’t wait to hear how that’ll turn out. And whether Phoenix likes it too.
Looks delicious. Thank you for the recipe, Mette :)
You’re welcome.
You did a beautiful job with this! And truly, the perfect dish for a cold winter!
Keeps the inner warmth.