Roast veal with potatoes and lardons
- 1 roast veal
- 1 onion
- 1 clove of garlic
- 150 gr of lardons
- 20 cl of white
- veal stock
- creme fraiche
- 4 large potatoes
Level of difficulty Easy
Preparation time 30mins
Cooking time 90mins
Cost Average budget
Prick the roast with garlic. Fry in a pan. Reserve.
Fry in a pan the potatoes, sliced into pieces, the bacon lardons and onion and fry until the lardons are cooked.
Pour everything into a dish with the roast. Add 1 tablespoon of veal stock, 20 cl of white wine, pepper and 2 tablespoons of cream. Pour over with enough water to cover the potatoes.
Bake at 230 degrees for 90 minutes, baste the roast regularly with its juice.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.