Pesto marinated veal rump with oven-baked vegetables

Ingredients for Pesto marinated veal rump with oven-baked vegetables

Instructions for Pesto marinated veal rump with oven-baked vegetables

To prepare the Pesto marinated veal rump with oven-baked vegetables recipe, please follow these instructions:

Culotten fine-tuned for fat and sinew and Brown in a frying pan.

Parsley is washed and the thick stems removed. Basil rinse. Garlic peeled and it all blended with oil, salt and pepper and pour over meat. Marinate as long as possible but at least 2 hours (like, 12 hours).

The FRY in a preheated oven at 200 degrees c. alm. oven in the interval of 20 minutes at a time. I.e. that you fry for 20 minutes and let the meat rest for 20 minutes. Repeat the process, however, it may be that the meat the next time, it should be in an oven, have less time. It must, however, always pulling for as long as it is in the oven.

Wash potatoes and cut into slices. Shallots chopped and mixed with potatoes and oil. They met in a heat-proof dish with salt and pepper.

Tomatoes in slices, Eggplant into slices, zucchini slices placed in a heat-proof platter. They are seasoned with salt and pepper and add a little Fund. The place in oven at 200 degrees c. alm. oven in 10-12 minutes.