CARAMELIZED ROOT VEGETABLES & MELT IN YOUR MOUTH VEAL
Make and share this Caramelized Root Vegetables & Melt in Your Mouth Veal recipe from Food.com.
Provided by Baby Kato
Categories Veal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 718.6, Fat 24.3, SaturatedFat 8.9, Cholesterol 282.9, Sodium 792.3, Carbohydrate 35.8, Fiber 5.8, Sugar 18.6, Protein 76.2
MELT IN YOUR MOUTH - CARAMELIZED ROOT VEGETABLES
The melding of flavors in this dish produce a wonderful sauce. This is well worth the effort. It's so good, my husband asks for this occasionally.
Provided by Baby Kato
Categories Beef
Time 2h30m
Number Of Ingredients 17
Steps:
- 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.
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