200°C · 15-30 minAllergens
Sulfiet
SojaVeal Roulade in White Wine Sauce
Together with the gazpacho and chocolate duo, this makes a lovely three-course menu for Mother's Day or simply to enjoy together: Butter-soft veal roulade (from chuck) with a classic sauce of mushrooms and white wine, braised baby potatoes with tomato basil vierge, and fresh spring vegetables such as green beans, artichoke, and spinach.
Veal chuck: fennel, courgette, spinach, artichoke heart, green beans, mushrooms, white onion, vine tomatoes, garlic, baby potatoes with skin, fresh basil, parsley, sun-dried tomatoes (tomato, capers, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), veal stock (contains celery), white wine, soy sauce, homemade chicken stock (contains celery), extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: sulfiet, soja
Microwave
Heat the chuck with the sauce, baby potatoes, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chuck with the sauce, baby potatoes, and vegetables covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g