Caramelized Root Vegetables & Melt in Your Mouth Veal

Submitted by Baby Kato

"The melding of flavours in this dish produce a wonderful sauce. Well worth the effort."

 

• Ready In: 2hrs 30mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 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

1. Preheat oven to 325 degrees.
2. Sprinkle flour over meat and rub to coat well.
3. Season with salt and pepper.
4. Pour olive oil in large pan on medium high heat and brown veal well on all sides.
5. Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
6. 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.
7. Pour over veal roast.
8. Sprinkle rosemary and thyme over roast.
9. Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
10. Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
11. Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
12. Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
13. 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.
14. Cover roast and return to oven for another 30- 45 minutes.
15. Let veal rest, covered with tin foil for 10 minutes.
16. Remove the vegetables.
17. Reduce sauce and reserve.
18. Slice veal and add to platter with vegetables.
19. Drizzle with sauce and enjoy.

Reviews

[Teddys 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.

 

[Nyteglori]

I was surprised that there were no potatoes in this recipe. I made it as stated and didn't even miss the potatoes.

 

[Berts Kitchen Witch]

EXCELLENT!! This was well appreciated at my house.I had a smaller veal roast than the recipe stated (mine was only 1-1/2 lbs) but I kept the sauce amounts the same. I also added a little rutabaga, just because I love them. We will have this dish again! Thanks Baby Kato! This was great!!

 

[ElaineAnn]

This veal roast is truly tender and delicious, and the vegetables are wonderful. I made this for Easter dinner, and everyone raved about it. Made for Please Review My Recipe. Thanks for a wonderful recipe Baby Kato!