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Sunday Veal Pot Roast with Parsnips, Carrots & Orange

Aimee
  • 320 minutes
  • Serves 6 to 8

INGREDIENTS

1 cup

Chicken or veal stock

3 lb

Veal roast, boneless

4

Carrots, medium

10

Garlic cloves

1

Orange

2

Parsnips

2

sprigs Thyme, fresh

2

White turnips

1

Salt and pepper

2 tbsp

Olive oil