Roast veal with curry and spring onions

The curried roast of veal with onions is an easy recipe, within everyone’s reach, to cook a second course of classic meat revisited and enriched. It is a roast veal in a pot cooked together with its side dish of Boretane onions, peas and carrots with the unmistakable aroma of curry.

The curried roast veal with spring onions is a simple recipe for making an appetizing second dish of meat. The classic Sunday roast proposed in a version embellished by the aroma of curry and the vegetables that serve as a side dish. Boretan onions are the most suitable for this preparation, thanks to their size and the particular delicacy of taste. Together with peas and carrots, also vegetables with a particular sweetness, they harmonize nicely with the aromatic and slightly spicy flavor of the curry.

Two other tasty alternatives to the classic Roast Veal are the one with milk and the Roast Veal with Parmesan both served with their creamy cooking sauces.

If, on the other hand, you want to bring to the table for lunch with the family, or a dinner with friends, a roast prepared with other types of meat and which is a dish of sure success even for less experienced cooks, try the Roast pork with mustard or the Roast turkey.

INGREDIANTS

• 1 veal pigtail of about 800 g
• 300 g of boretan onions
• 300 g of shelled peas
• 2 carrots
• 1 heaping tablespoon of curry powder
• 2 tablespoons of flour
• 2 dl of vegetable broth
• 30 g of butter
• salt

HOW TO PREPARE: ROAST OF VEAL WITH CURRY WITH ONIONS

To make the curry roast veal with salted onions, the meat and roll it in the flour mixed with the curry so that it adheres to the entire surface.

Melt the butter in a saucepan and brown the roast for about ten minutes, turning it on all sides. When golden, add the onions, peeled and washed, and the peeled carrots cut into rings.

Season with salt, pour in the hot broth and continue cooking, over low heat and in a partially covered pot, for about 30 minutes. Meanwhile, blanch the peas in boiling salted water for 7-8 minutes, drain and add to the meat, continuing to cook for another 10 minutes.

Turn off the heat, let it rest for about ten minutes then serve the curried roast veal with sliced onions.

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