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Braised veal roll

Peas and carrots


Total: 35 min


10 min


25 min


4 servings
  • 100 g Ground beef (5% fat)
  • 100 g Sausage meat
  • 200 g breast of veal
  • 400 g Frozen green peas and carrots
  • 1 Eggs
  • 60 g Whole-wheat bread
  • 60 mL Milk, 2%
  • 1 Vegetable bouillon, cubes
  • 15 g Butter
  • 1 Onions
  • 3 strand Parsley
  • 1 teaspoon nutmeg
  • 4 pinch Salt
  • 4 pinch Pepper


  • Crumble the bread and add to the milk to soak for 5 minutes. Set aside.
  • Peel and thinly slice the onion.
  • Finely chop the parsley.
  • Heat the butter for 2 minutes then add the onion.
  • Gently fry while stirring, then cook for 5 minutes over low heat.
  • Add the onion along with the butter to the dish with the bread.
  • Add the beef, sausage meat, the whole egg, nutmeg, and parsley. Mix well. Season with salt and pepper.
  • Place the boneless veal breast on a cutting board and spread the filling over them.
  • Roll the veal up enclosing the filling and secure with a kitchen string.
  • Melt the margarine in the pressure cooker over high heat, place in the veal and cook until browned all over.
  • Stir in the court-bouillon and bring to a boil.
  • Close the cooker and raise the pressure over high heat.
  • When the valve whistles, reduce the temperature to medium and cook for 25 minutes.
  • Cook the peas and carrots following the package instructions.
  • Serve the braised veal roll along with the peas and young carrots.

Recipe tips

  • Yogurt can help you reach your daily calcium intake.