4 Reviews

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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Teddy's Mommy March 10, 2008

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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Nyteglori September 10, 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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Bert's Kitchen Witch April 17, 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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ElaineAnn April 11, 2007
Caramelized Root Vegetables & Melt in Your Mouth Veal