dry rub Veal Roast: Managing Diabetes

Veal Roast
Sometimes, simpler is better. That's certainly the case with veal, which has such a wonderfully delicate flavor that you want to enhance, not overwhelm. A dry rub of rosemary, thyme, and garlic is all that's needed.

Number of Servings: 4
Serving Size: 4 ounces
Ingredients
Name Measure Weight
veal breast or leg, boned and rolled --- 1 1/2 lb
chopped fresh rosemary 2 tsp ---
thyme, fresh chopped 2 tsp ---
clove garlic, minced 1 ea ---
salt 1/2 tsp ---
fresh ground black pepper 1/4 tsp ---
carrot,coarsely chopped 1 cup ---
chopped onion 1 cup ---
red potatoes, peeled and halved 4 ea ---
dry white wine 1/4 cup ---
Preparation Instructions
1 Preheat the oven to 325 degrees F. Prepare a roasting pan with nonstick pan spray.
2 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 from burning.
3 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.
4 Allow the meat to rest 10 minutes before carving. Slice the roast and divide the mea and vegetables to serve 4. Top the veal with natural juices.


Exchanges Per Serving

1 Starch
1 Vegetable
4 Meat Very Lean

Nutrition Information

Amount per serving
Calories 260
Calories From Fat 38
Total Fat 4 g
Saturated Fat 1 g
Cholestrol 116 mg
Sodium 397 mg
Total Carbohydrate 21 g
Dietary Fiber 3 g
Sugars 5 g
Protein 34 g

This recipe is from The New Family Cookbook for People with Diabetes , published by the American Diabetes Association.