Dilled Swedish Veal Roast
A Scandinavian-style veal roast slow-cooked with mushrooms, baby carrots, fresh dill, lemon juice, and white wine, finished with a velvety cream sauce.
OtherOtherIntermediate480 minBy Northstar
Ingredients
Servings
4
- 1 tbsp butter
- 3 lb boneless rolled veal roast, tied
- 8 oz mushrooms, quartered
- 6 medium carrots, halved crosswise and lengthwise
- 2 tbsp fresh dill, chopped (or 2 tsp dried)
- 1/8 tsp ground white pepper
- 0.3 cup lemon juice
- 0.5 cup dry white wine
- 3 tbsp cornstarch
- 0.3 cup whipping cream
- 1 to taste salt
Instructions
- 1
Melt butter in a wide nonstick pan over medium-high heat. Brown veal well on all sides.
- 2
Place veal in a 4-quart slow cooker. Surround with mushrooms and carrots.
- 3
Add dill, white pepper, lemon juice, and white wine.
- 4
Cook on LOW for 8 to 10 hours until veal is very tender.
- 5
Mix cornstarch with cream; stir into cooker to make a velvety sauce. Garnish with dill sprigs and lemon peel.