Caramelized Root Vegetables & Melt in Your Mouth Veal

Caramelized Root Vegetables & Melt in Your Mouth  Veal created by Teddys Mommy

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

Ready In:
2hrs 30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

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

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  1. Teddys Mommy
    Caramelized Root Vegetables & Melt in Your Mouth  Veal Created by Teddys Mommy
  2. Teddys Mommy
    Caramelized Root Vegetables & Melt in Your Mouth  Veal Created by Teddys Mommy
  3. 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.
  4. Nyteglori
    I was surprised that there were no potatoes in this recipe. I made it as stated and didn't even miss the potatoes.
  5. 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!!
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