Veal Roast with Rosemary
| Yield: | 4 Servings |
| Categories: | Meat |
| 1 | 2-1/2 lb. boned veal roast; tied | |
| 2 | tb | Butter |
| 3/4 | c | Finely cubed carrots |
| 3/4 | c | Finely diced onion |
| 1 | Clove (large) garlic; minced | |
| 2 | Sprigs fresh rosemary -or- | |
| 2 | ts | Dried rosemary |
| 1/2 | c | Dry white wine |
| 1 | c | Diced tomatoes |
| 1/4 | c | Parsley chopped |
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