Golden Roast with Small Onions
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 901 mg | (23 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- Sage
- 3 Tbsps sunflower oil
- 42 ozs Veal shoulder
- 2 ½ cups small onions (peeled)
- 1 cup dry white wine
- salt
- peppers
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Wash and dry the sage and take off the leaves.
3.
Heat the oil in an ovenproof casserole dish with a lid. Brown the joint of meat on all sides. When browned all, remove it from the pan and replace it with the onions.
4.
Brown them and remove from the pan. Deglaze the casserole dish with the white wine. Bring to the boil. Lower the heat before returning the meat and small onions to the pan. Add the sage leaves.
5.
Season and remove from heat. Cover and place in the oven. Cook for 1 hour 30 minutes.
6.
Serve immediately with boiled potatoes and slices of apple sautéed in butter.
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