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Autumn Herb-Crusted Veal with Roasted Fennel and Carrot Purée
Autumn Herb-Crusted Veal with Roasted Fennel and Carrot Purée

Autumn Herb-Crusted Veal with Roasted Fennel and Carrot Purée
A savory veal dish with seasonal vegetables, perfect for a balanced dinner.
Autumn Herb-Crusted Veal with Roasted Fennel and Carrot Purée
Ingredients:
1
Servings
  • 200
    g
     veal cutlet
  • 150
    g
     fennel
  • 200
    g
     carrot
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 20
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Veal with Roasted Fennel and Carrot Purée
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the veal cutlet with salt, pepper, thyme, and rosemary.
  3. Heat olive oil in a pan over medium heat and sear the veal cutlet on both sides until golden brown.
  4. Transfer the veal to a baking dish and roast in the oven for 15-20 minutes.
  5. Meanwhile, slice the fennel and toss with olive oil, salt, and pepper. Roast in the oven for 15 minutes.
  6. Boil carrots until tender, then blend with butter and a squeeze of lemon juice to make a purée.
  7. Serve the veal cutlet with roasted fennel and carrot purée.
Nutrition Per Serving 800 g Per 100g
Energy 782 kcal 98 kcal
Protein 40 g 5.0 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 30 g 3.8 g
Fat 55 g 6.9 g
  • 200
    g
     veal cutlet
  • 150
    g
     fennel
  • 200
    g
     carrot
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 2
    clove
     garlic
  • 1
    item
     lemon
  • 20
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the veal cutlet with salt, pepper, thyme, and rosemary.

Heat olive oil in a pan over medium heat and sear the veal cutlet on both sides until golden brown.

Transfer the veal to a baking dish and roast in the oven for 15-20 minutes.

Meanwhile, slice the fennel and toss with olive oil, salt, and pepper. Roast in the oven for 15 minutes.

Boil carrots until tender, then blend with butter and a squeeze of lemon juice to make a purée.

Serve the veal cutlet with roasted fennel and carrot purée.

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