Roasted veal roulade wrapped in a delicious blend of herbs

> 60 minutes
Veal roulade
Edgar Buhrs culinair


Roasted veal roulade wrapped in a delicious blend of herbs. With white port sauce and grapes.

Stuffed star apples and potatoes au gratin. Peel the potatoes and cut into slices approx. 3mm thick. Place them overlapping in a greased oven dish and sprinkle with salt and pepper. Mix the milk, cream and garlic and pour over the potatoes. Wash the star apples and cut off the top in such a way that the stem remains. Hollow out the remaining star apple, with an apple corer, if available. Place the star apples in a greased oven dish and stuff them with cranberry compote. Sprinkle with cinnamon. Cover with a lid at an angle and spread the melted butter over the star apples.

Heat the butter and oil in a roasting pan over medium heat. Sear the roulade on both sides and fry until brown all over. Reduce the heat and add the white port and water. Place the lid at an angle and leave the roulade to gently bake for about 60 minutes. The core temperature should be approx. 69°C (°156F). The roulade is delicious cooked rosé. You can also check how well cooked the veal is using a meat thermometer. Turn the roulade regularly and pour over some of the cooking juices from time to time. Meanwhile, put the potatoes and star apples into a preheated oven at 175°C (347°F) for about 75 minutes. Take the veal roulade out of the roasting pan and leave it to cool slightly so that you can remove the net with a sharp knife. Then roll the meat in the herb mix.

Remove the potatoes and star apples from the oven and keep them warm. Place the roulade in an oven dish in the oven at 175°C (347°F) for 10 minutes so that the herb mix colours nicely. Remove the meat from the oven and leave it to sit before slicing with a sharp, non-serrated knife. Meanwhile, check the flavour of the juices and add a dash of white port and a knob of cold butter to taste, then add the halved grapes.

Serve with the potato au gratin and stuffed star apples.


  • Approx. 1 kg roasting Veal roulade
  • 75 gr butter
  • 2 tbsp. olive oil
  • 200 ml white port
  • 200 ml water
  • 125 g seedless grapes

Finely chopped herb mix for the roulade:

  • 100 g almonds
  • 40 g parsley
  • 10 g thyme
  • 10 g rosemary
  • 15 g tarragon
  • 20 g dill
  • Grated zest of 1 orange
  • 4 tbsp. icing sugar
  • Salt and black pepper
  • 8 star apples
  • 150 g cranberry compote
  • Cinnamon
  • 50 g melted butter
  • 1 kg of floury potatoes
  • 250 ml milk
  • 250 ml cream
  • 1 clove of garlic
  • Salt and pepper

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