Label
All
0
Clear all filters

Stéphane Reynaud

Veal with beetroot and pomelo

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
One Knife, One Pot, One Dish
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 2 sweet onions
  • 3 raw beetroot
  • 1 red onion
  • 1

Method

Preheat the oven to 230°C.

Peel the sweet onions and cut them into wedges.

Peel the beetroot and cut them into cubes.

Peel and thinly slice the red onion into rings.

Peel the pomelo.

Place the veal roast in a baking dish, sprinkle with olive oil,

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title