Veal Roast with Root Vegetables
Veal Roast with Root Vegetables is a classic European dish, particularly popular in German, Austrian, and Italian cuisines. It features a tender cut of young beef (veal) slow-roasted alongside hearty root vegetables like carrots, potatoes, and onions, often seasoned with herbs and wine.
🍽️ Nutrition at a glance
This dish is high in protein from the veal and provides a balanced mix of complex carbohydrates and fiber from the root vegetables. A typical serving offers essential nutrients like iron, B vitamins, and potassium, with a calorie range of approximately 400-600 per serving depending on portion size and preparation.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 35 g |
| Carbs | 15 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 450 mg |
| Iron | 3.5 mg |
| Zinc | 5.0 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8.0 mg |
| Phosphorus | 300 mg |
| Potassium | 650 mg |
| Vitamin A | 400 mcg |
| Vitamin C | 10 mg |
Per 1 serving (about 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish reflects traditional European 'comfort food' cooking methods, emphasizing slow roasting to develop deep flavors. Nutritionally, the combination of lean veal and root vegetables creates a well-rounded meal that supports muscle maintenance and digestive health.
