Preheat the oven to 400 °F/200 °C.
Daub the roast with pesto.
Place the leeks in the bottom of a roasting pan. Place the roast on top.
Sear in the oven 12-15 min.
Reduce the oven temperature to 275 °F/140 °C.
In the bottom of the roasting pan, place the dried tomatoes, black olives, white wine and tomato juice. Cook 45-55 min. or until the internal temperature of the veal reaches 160 °F/70 °C. Baste regularly with the cooking juices.
Thicken the cooking juices with cornstarch and serve with the veal.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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