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    You are in: Home / Recipes / Caramelized Root Vegetables & Melt in Your Mouth Veal Recipe
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    Caramelized Root Vegetables & Melt in Your Mouth Veal

    Average Rating:

    4 Total Reviews

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    • on March 10, 2008

      Let me start by saying I didn't use veal because of dietary restrictions, I substituted a nice little pork roast, and sadly I forgot to purchase Vermouth so I used a nice dry white wine. I had a lot of trouble getting the carrots to cook, and the parsnips weren't cooperating very well either. The turnips did great though! I think I might recommend cooking the parsnips and carrots a little longer before adding the turnips. The end product was VERY tasty we enjoyed it greatly.

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    • on September 10, 2007

      I was surprised that there were no potatoes in this recipe. I made it as stated and didn't even miss the potatoes.

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    • on April 17, 2007

      EXCELLENT!! This was well appreciated at my house.I had a smaller veal roast than the recipe stated (mine was only 1-1/2 lbs) but I kept the sauce amounts the same. I also added a little rutabaga, just because I love them. We will have this dish again! Thanks Baby Kato! This was great!!

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    • on April 11, 2007

      This veal roast is truly tender and delicious, and the vegetables are wonderful. I made this for Easter dinner, and everyone raved about it. Made for Please Review My Recipe. Thanks for a wonderful recipe Baby Kato!

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    Nutritional Facts for Caramelized Root Vegetables & Melt in Your Mouth Veal

    Serving Size: 1 (496 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 718.6
     
    Calories from Fat 218
    30%
    Total Fat 24.3 g
    37%
    Saturated Fat 8.9 g
    44%
    Cholesterol 282.8 mg
    94%
    Sodium 792.2 mg
    33%
    Total Carbohydrate 35.8 g
    11%
    Dietary Fiber 5.8 g
    23%
    Sugars 18.5 g
    74%
    Protein 76.1 g
    152%

    The following items or measurements are not included:

    parsnips

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