Veal Braised with Vegetables

== Description ==
If you have your butcher remove the bone, you can fill the cavity with any desired stuffing. A 6-lb roast will then serve eight to ten hungry people.
* Cookbook: The Fannie Farmer Cookbook
* Typed By: Susan
* Contributed by Catsrecipes Y-Group
* Serves 6 to 8
== Ingredients ==
* 4 – 6 lb veal roast, leg or loin
* ½ cup oil
* 4 turnips, peeled and quartered
* 12 carrots, peeled and cut in 1-inch pieces
* 2 onions, peeled and sliced or quartered
* 1½ cup chicken broth
== Directions ==
# Preheat the oven to 325°F.
# Place the meat in a roasting pan and rub it with the oil.
# Roast 30 minutes per pound, until the veal registers 160°F on a meat thermometer.
# One hour before the end of the roasting time, scatter the vegetables around the roast in the pan and add the chicken broth.
# When the roast is done the pan juices may be thickened and used as a sauce.
Category:Cathy's Recipes
Category:Veal leg Recipes
Category:Veal loin Recipes
Category:Turnip Recipes
Category:Carrot Recipes