Veal Roast with French Potato Purée.


You can end the dilemma of having to prepare meals, for each member of your household, by cooking for the family. It does not have to be complicated, indeed the beauty of family cooking is that it will satisfy everyone’s taste buds despite its simplicity.

So here I revisit a classic French dish, my grandmother used to make for us kids, needless to say, we loved it. I have made this dish wholesome by adding lots of veggies and French potato purée, so you do not have to worry about nutrients…Enjoy and let me know what you think…
Gluten Free
BLW adaptable: cut carrots in larger chunks, round pieces the size of a coin are best avoided with babies, although here the carrots will be super soft. Cook without the wine here, if it concerns you, very small amounts of alcohol may be left in cooking

Preparation: Veal 15min, Puree 10min. Cooking: Veal 1h, Puree 20min


  • Veal for braising, 600-800g (ask you butcher), the whole piece of meat is placed in your pot (it is not cut to chunks).
  • Carrots, 400g, sliced
  • Leak, 1, cleaned, and cut into chunks
  • 1 small broccoli head, cut into chunks
  • Onion, 1 large
  • Olive oil, 3Tbsp
  • White wine, 1 cup
  • Thyme, 1 sprig
  • Bay leaf, 1

Potato purée (or throw rice in the rice cooker if you think you’re running out of time).

  • 800g starchy potatoes, (Bintje, Desiree, Dutch Cream..), brushed, cleaned, peeled and cut in small chunks.
  • 300cl of warm milk
  • 1 pinch of nutmeg
  • 30g of fresh mozzarella

Preparation and cooking
You will need a large pot or pan with a thick bottom.

  1. Sear the meat on all sides, with one Tbsp of olive oil.
  2. Remove the meat and place vegetables, except for the broccoli, herbs and the rest of the olive oil in the pot to sweat them for 5-10 minutes, to bring out flavours.
  3. Place the meat back it the dish, and bring the heat to high for 1 min, then pour the wine to deglaze. Scrape the bottom of the pot.
  4. Reduce heat to simmer and add 1 to 2 glasses of water to cover partly (1/3).
  5. Let simmer for about 1 hour.

Now you have time to make a potato puree, because a dish in the pot hardly requires any supervision.

  1. Place the potatoes in a saucepan with the milk and nutmeg and bring to the boil.
  2. Reduce heat to simmer, and cook a further 15 min, until very tender.
  3. Mash the potatoes with one of those potato mashers, depicted below (using a blender is likely to make goo, except for Thermomix).
  4. Add mozzarella and mix until nice and smooth. Keep warm



  1. Now check you meat is cooked and tender under the knife, place broccolis on top to steam for 2 min.
  2. Season your dishes with salt and pepper, serve at once.



Bon appétit.








#wholesome #familydinner #familyfood #familycooking #Glutenfree #BLW