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Recipe by Dining In

Veal Pocket

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Veal Pocket
Meat Meat
Easy Easy
16 Servings
Allergens

No Allergens specified

6 Hours, 30 Minutes
Diets
- Gluten Free - Low Carb - Paleo

Serve this veal roast whole and carve at the table. Makes a beautiful presentation! Bake fresh on Yom Tov if possible.

Ingredients

Main ingredients

  • 1 eggplant

  • 1/2 teaspoon salt

  • oil, for sautéing eggplant

  • veal roast, with pocket

  • 2 (10-ounce) containers fresh mushrooms

  • 4–5 cloves garlic

Wine Pairing

Koenig Cremant Brut

Directions

Prepare the Veal

1.

Peel eggplant. Slice and salt; let stand for 20 minutes on paper towels to drain.

2.

Sauté eggplant in oil. Stuff veal pocket with eggplant.

3.

Clean mushrooms. Place mushrooms and garlic around veal and sprinkle with salt.

4.

Bake, covered, at 300 degrees Fahrenheit, for six hours.

Credits

Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz

Recipe tags

cook it nj cookitnj meat passover passover main dishes Pesach pesach main dish roast veal veal roast yom tov mains yom tov meats
Veal Pocket

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