This classic Scandinavian dish features a tender veal roast slowly simmered until fork-tender, infused with the bright, herbal notes of fresh dill. The meat is surrounded by earthy mushrooms and sweet carrots, all melding into a rich, creamy sauce thickened with cornstarch and whipped cream. Aged white wine and lemon juice add a subtle acidity that cuts through the richness, balancing the flavors perfectly. Ideal for a cozy weeknight dinner or a festive holiday meal, this roast offers comfort and elegance in every bite. Serve with steamed potatoes or rice to soak up the luxurious sauce. It’s a timeless recipe that brings the warmth of Swedish home cooking to your table.
Dilled Swedish Veal Roast
Description
This classic Scandinavian dish features a tender veal roast slowly simmered until fork-tender, infused with the bright, herbal notes of fresh dill. The meat is surrounded by earthy mushrooms and sweet carrots, all melding into a rich, creamy sauce thickened with cornstarch and whipped cream. Aged white wine and lemon juice add a subtle acidity that cuts through the richness, balancing the flavors perfectly. Ideal for a cozy weeknight dinner or a festive holiday meal, this roast offers comfort and elegance in every bite. Serve with steamed potatoes or rice to soak up the luxurious sauce. It&# 226;ÂÂs a timeless recipe that brings the warmth of Swedish home cooking to your table.Ingredients
Directions
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Melt butter in a wide nonstick frying pan over medium-high heat.
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Add the veal roast and brown it well on all sides to seal in juices.
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Transfer the browned veal to a 4-quart or larger electric slow cooker.
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Quarter the mushrooms and surround the veal with them in the cooker.
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Halve the carrots crosswise, then cut lengthwise into quarters, and arrange around the veal.
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Sprinkle the veal and vegetables generously with chopped fresh dill and ground white pepper.
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Pour the lemon juice and dry white wine into the slow cooker.
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Cover and cook on low setting for 7 1/2 to 9 hours, until the veal is very tender when pierced.
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Using a slotted spoon, carefully lift the veal to a warm platter and cover to keep warm.
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Lift the carrots and mushrooms from the cooker and arrange them around the veal on the platter.
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In a small bowl, whisk together the cornstarch and whipping cream until smooth.
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Stir the cornstarch mixture into the liquid remaining in the slow cooker.
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Switch the slow cooker to high heat, cover, and cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
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Season the sauce with salt to taste.
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Remove and discard the strings from the veal roast.
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Slice the veal across the grain into even slices.
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Spoon some of the creamy dill sauce over the sliced veal and vegetables.
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Garnish with lemon peel twists and fresh dill sprigs if desired.
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Serve the remaining sauce in a pitcher or bowl alongside the roast.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 23.3kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 38.4mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
