Recipe by Baby Kato
The melding of flavours in this dish produce a wonderful sauce. Well worth the effort.
Top Review by Teddy's Mommy
Let me start by saying I didn't use veal because of dietary restrictions, I substituted a nice little pork roast, and sadly I forgot to purchase Vermouth so I used a nice dry white wine. I had a lot of trouble getting the carrots to cook, and the parsnips weren't cooperating very well either. The turnips did great though! I think I might recommend cooking the parsnips and carrots a little longer before adding the turnips. The end product was VERY tasty we enjoyed it greatly.
- 3 lbs boneless veal rump roast, tied
- 2 tablespoons flour
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1⁄3 cup shallot, minced
- 1 cup dry vermouth
- 1 1⁄4 cups chicken stock
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons brown sugar, packed
- 10 ounces white pearl onions, peeled
- 1 lb baby carrots
- 3 small turnips, peeled and wedged
- 2 large parsnips, 1 " pieces
Directions See How It's Made
- Preheat oven to 325 degrees.
- Sprinkle flour over meat and rub to coat well.
- Season with salt and pepper.
- Pour olive oil in large pan on medium high heat and brown veal well on all sides.
- Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
- Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
- Pour over veal roast.
- Sprinkle rosemary and thyme over roast.
- Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
- Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
- Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
- Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
- After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
- Cover roast and return to oven for another 30- 45 minutes.
- Let veal rest, covered with tin foil for 10 minutes.
- Remove the vegetables.
- Reduce sauce and reserve.
- Slice veal and add to platter with vegetables.
- Drizzle with sauce and enjoy.