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Add a photoServings: 8
Ingredients
- 2 1/2 - 3 pound boneless veal shoulder or possibly leg rum roast
- 1 teaspoon dry marjoram leaves
- 3/4 teaspoon salt
- 1/8 teaspoon coarse grnd pepper
- 2 garlic cloves, chopped
- 24 boiling onions, peeled
- 3/4 pound each lg. carrots & parsnips, peeled & quartered lengthwise
- 1/2 c. dry white wine
- 1/2 c. reduced fat lowfat sour cream, room temp.
- 2 c. water
Directions
- Combine marjoram, salt, pepper and garlic; rub over veal roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Don't cover. Don't add in water. Roast in slow, 325 degree, oven till thermometer registers 155 degrees, about 1 hour and 30 min.
- Meanwhile, bring 2 c. water and vegetables to boil; reduce heat, cover and simmer 10 min. Drain; arrange around roast during last 15 min of cooking time. Transfer roast and vegetables to hot platter; let stand while preparing sauce. Drain fat from pan; add in wine, scraping to loosen browned bits from bottom. Cook over medium high heat for 3 min. Remove from heat. Stir in lowfat sour cream and just heat through. Serve carved roast with vegetables and sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 8 servings | |
| Calories 325 | |
| Calories from Fat 52 | 16% |
| Total Fat 5.87g | 7% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 375mg | 16% |
| Potassium 1126mg | 32% |
| Total Carbs 38.97g | 10% |
| Dietary Fiber 7.9g | 26% |
| Sugars 16.75g | 11% |
| Protein 27.85g | 45% |
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