Caramelized Root Vegetables & Melt in Your Mouth Veal Recipe
Description
Indulge in the comforting flavors of Caramelized Root Vegetables paired with succulent, melt-in-your-mouth veal, creating a dish that is not only rich in taste but also a feast for the eyes. This recipe from lovewithrecipes.com is perfect for gatherings or special occasions, offering a wonderful blend of earthy vegetables and tender meat, ensuring that every bite is filled with flavor.
Recipe Category
Veal
Keywords
Meat, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | tablespoons of flour |
| 2 | teaspoons of sea salt |
| 1/2 | teaspoon of fresh ground black pepper |
| 1/4 | cup of olive oil |
| 2 | teaspoons of paprika |
| 1 | shallot, finely chopped |
| 1/3 | cup of dry vermouth |
| 1 | teaspoon of dried rosemary |
| 1 | teaspoon of dried thyme |
| 1 1/4 | cups of unsalted butter |
| 1/2 | cup of brown sugar |
| 2 | turnips, peeled and diced |
| 2 | parsnips, peeled and diced |
| 10 | carrots, peeled and diced |
| 1 | veal roast (about 2 to 3 pounds) |
| 3 | cups of chicken stock |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 718.6 |
| Total Fat | 24.3 g |
| Saturated Fat | 8.9 g |
| Cholesterol | 282.9 mg |
| Sodium | 792.3 mg |
| Total Carbohydrates | 35.8 g |
| Dietary Fiber | 5.8 g |
| Sugars | 18.6 g |
| Protein | 76.2 g |
Instructions
-
Preheat the Oven: Begin by preheating your oven to 325°F (163°C), creating a warm environment that will be perfect for slow cooking your veal roast.
-
Prepare the Veal: Sprinkle the flour evenly over the veal, ensuring to rub it in well to coat every surface. Season the meat generously with sea salt and fresh ground black pepper, enhancing the natural flavors of the veal.
-
Sear the Veal: In a large frying pan, pour the olive oil and heat it over medium-high heat. Once hot, add the veal and brown it thoroughly on all sides, creating a beautiful crust that locks in the juices.
-
Transfer and Season: Remove the browned veal from the pan and place it into a Dutch oven or a roasting pan. Sprinkle the paprika over the veal, allowing the meat to rest while you prepare the cooking liquids.
-
Cook the Shallots: In the same frying pan, add the finely chopped shallots and sauté them for about 3 minutes, until they become fragrant and translucent. Stir in the dry vermouth and 3/4 cup of chicken stock, bringing the mixture to a boil to deglaze the pan, ensuring you scrape up any delicious browned bits.
-
Combine and Bake: Pour the shallot mixture over the veal roast in the Dutch oven, then sprinkle the dried rosemary and thyme over the top. Bring the roast to a gentle simmer over medium heat, cover, and place it in the preheated oven, allowing it to bake for approximately 1 1/4 hours.
-
Prepare the Root Vegetables: While the veal is baking, melt the unsalted butter and brown sugar together in a separate frying pan over medium heat. Once melted, add the diced onions, carrots, turnips, and parsnips. Stir well to coat the vegetables, seasoning them with a bit of sea salt and pepper.
-
Simmer the Vegetables: Add the remaining 1/2 cup of chicken stock to the pan with the vegetables and bring the mixture to a vigorous boil. Once boiling, reduce the heat and simmer uncovered for about 10 minutes, or until all the liquid has evaporated, stirring frequently to prevent burning.
-
Add Vegetables to Roast: After the veal has cooked for 1 1/4 hours, carefully remove the Dutch oven from the oven and add the caramelized root vegetables around the roast. Baste the vegetables with the flavorful veal juices, ensuring they soak up all the rich flavors.
-
Final Baking: Cover the roast again and return it to the oven for an additional 30 to 45 minutes, allowing the vegetables to soften further and the flavors to meld beautifully.
-
Rest the Veal: Once cooked, remove the veal from the oven and let it rest, covered with aluminum foil, for about 10 minutes. This resting period allows the juices to redistribute, ensuring that each slice is moist and flavorful.
-
Serve: After resting, remove the vegetables from the pot and reduce the sauce if desired. Slice the veal and arrange it on a serving platter alongside the caramelized root vegetables. Drizzle with the reserved sauce for an added burst of flavor.
-
Enjoy: Gather your family and friends to savor this hearty and comforting dish, enjoying the combination of tender veal and sweet, caramelized vegetables that make for a perfect meal any day of the week.
This Caramelized Root Vegetables & Melt in Your Mouth Veal recipe is sure to impress at your next dinner gathering, delivering a harmonious balance of flavors that are both comforting and indulgent. Enjoy your culinary creation from lovewithrecipes.com!
