Cook4me+ Roast Veal with Carrots

• 900 g roast veal
• 12 spring carrots, peeled and cut into rounds
• 300 ml water
• 1.5 tablespoon veal stock
• 1.5 onion(s), peeled and finely chopped
• 30 g butter
• 9 sage leaves
• Salt and pepper, to taste

Prepare the ingredients.

Melt the butter in the bowl.

Brown the roast veal on all sides. Set aside. Cook the onions, sage and carrots.

Put the veal on top of the vegetables. Sprinkle with veal stock, salt, pepper and add the water. Stir well to combine.

Pressure cooking: 16 minutes

Serve.