Roast Veal with Creamy Green Beans

For the veal roast, season the veal with salt and pepper. Heat the olive oil in a frying pan and brown the meat on all sides.

Add rosemary and thyme sprigs and roast for approx. 1 hour in the preheated oven at 170 °C. Pour on some soup from time to time. Take out, wrap in aluminum foil and let rest for another 10 minutes.

Wash the green beans, cut off the tips and cut once. Bring salted water with a pinch of baking soda and savory to a boil and cook the runner beans in it until soft – they should still have some bite. Strain and rinse with cold water.

Heat soup with whipping cream in a pot and season with cumin, salt and pepper. Let it boil down a little. Stir flour with a little cold water and thicken the sauce with it. Add the green beans to the sauce and stir.

Unwrap the veal roast from the foil, cut into slices and serve with the creamy green beans.

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