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Veal Roast with Apricot-Thyme Chutney

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Servings: Serves 8 to 10

Cook Time: 105 minutes

Prep Time: 30 minutes

Ingredients

5 lb veal roast, cap removed
1 tablespoon fresh sage sprig, chopped
2 whole garlic cloves, minced
1/2 teaspoon cracked black pepper
1 tablespoon vegetable oil
2 medium onions, sliced
1 pkg (6 oz) dried apricots, coarsely chopped
1 cup chicken broth
1 tablespoon sugar
1 1/2 teaspoon cider vinegar
1/2 teaspoon dried thyme

Directions

1. Heat oven to 325degreesF. Combine sage, garlic and pepper; press onto veal roast. Place roast, rib ends down, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat. Do not add water or cover. Roast in 325degreesF oven, 25 to 27 minutes per pound for medium doneness.
2. Heat oil in large nonstick skillet over medium-low heat until hot. Add onions; cook 15 to 20 minutes or until soft, stirring occasionally. Stir in remaining chutney ingredients; bring to a boil. Reduce heat; simmer, covered, 20 to 25 minutes or until apricots are soft, stirring occasionally.
3. Remove roast when meat thermometer registers 155degreesF for medium doneness. Let stand 15 minutes. (Temperature will rise to 160degreesF for medium.) Carve roast between bones. Serve with chutney.
Photo and Recipe Courtesy of The Beef Checkoff

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 to 10
Base Nutrients
Calories 39 kcal (1%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 7 g (35%)
Cholesterol 0 mg (0%)
Sodium 86 mg (3%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 5 g (20%)
Protein 6 g (10%)
Vitamins
Vitamin A 17 IU (0%)
Vitamin C 7 mg (11%)
Minerals
Calcium 18 mg (0%)
Iron 8 mg (13%)

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