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Method.
Crush the thyme, rosemary and parsley in a mortar with a dash of olive oil. 
Place the tomatoes, onions, carrots and potatoes cut into slices on an ovenproof tray. Dress with a splash of olive oil and white wine and bake in the oven at 160°C for 30 minutes. 
Once this time has elapsed, add the rolled veal, season with salt and pepper and...

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Method.
Crush the thyme, rosemary and parsley in a mortar with a dash of olive oil. 
Place the tomatoes, onions, carrots and potatoes cut into slices on an ovenproof tray. Dress with a splash of olive oil and white wine and bake in the oven at 160°C for 30 minutes. 
Once this time has elapsed, add the rolled veal, season with salt and pepper and bake for another 30 minutes. 
Set aside the meat, the potatoes and two carrots. Blend the tomatoes, onions and the rest of the carrots in a tall beaker to a smooth sauce. 
To serve the dish, spoon the crushed herbs over the veal and serve the sauce in a separate bowl.

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Ingredients 4 persons
  • 1 sprig of thyme
  • 1 sprig of rosemary and 1 sprig of parsley
  • 4 tomatoes
  • 2 large onions
  • 4 carrots
  • 4 potatoes
  • 1 rolled veal leg
  • 200 ml white wine
  • Olive oil
  • Salt and black pepper
Recipes. The Cook & Chef Institute