Veal Roast with Honey and Sage Roasted Root Vegetables

08 Aug Roasted Veal and Honey Sage Root Vegetables

Posted at 11:30h in by
Veal Roast with Honey and Sage Roasted Root Vegetables
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Ingredients:

 1.20 kg veal French roast, trussed
 45 ml (3 tbsp.) canola oil
 15 ml (1 tbsp.) flour
 250 ml (1 cup) red wine
 125 ml (½ cup) water
 30 ml (2 tbsp.) butter
 Approx. 16 fingerling potatoes
 4 carrots, quartered
 4 parsnip, quartered
 1 clove of garlic, crushed
 8 sage leaves
 15 ml (1 tbsp.) honey

Preparation:

1

Oven temperature: 180/350

2

In a large pan over medium-high heat, sear the roast for 2 minutes on all 4 sides in the oil. Place the roast in a shallow pan and cook in the centre of the oven for about 30 minutes or until the internal temperature is 52/125.

3

Meanwhile, in a large ovenproof saucepan, sauté the vegetables in the butter while stirring for 5 minutes. Add the garlic and sage and stir again. Add the honey, stir and cover the vegetables with aluminium foil. Cook in the centre of the oven for 20 minutes. Remove the aluminium and continue cooking for 10 minutes.

4

Once the roast is cooked, remove and cover it. Sprinkle the flour in the bottom of the baking pan and, using a whisk, stir the flour until smooth. Place the pan on a stove burner on medium heat and add the wine and water. Bring to a boil while stirring.

5

On a work surface, carve the roast and serve with the juice and vegetables.

Ingredients

 1.20 kg veal French roast, trussed
 45 ml (3 tbsp.) canola oil
 15 ml (1 tbsp.) flour
 250 ml (1 cup) red wine
 125 ml (½ cup) water
 30 ml (2 tbsp.) butter
 Approx. 16 fingerling potatoes
 4 carrots, quartered
 4 parsnip, quartered
 1 clove of garlic, crushed
 8 sage leaves
 15 ml (1 tbsp.) honey

Directions

1

Oven temperature: 180/350

2

In a large pan over medium-high heat, sear the roast for 2 minutes on all 4 sides in the oil. Place the roast in a shallow pan and cook in the centre of the oven for about 30 minutes or until the internal temperature is 52/125.

3

Meanwhile, in a large ovenproof saucepan, sauté the vegetables in the butter while stirring for 5 minutes. Add the garlic and sage and stir again. Add the honey, stir and cover the vegetables with aluminium foil. Cook in the centre of the oven for 20 minutes. Remove the aluminium and continue cooking for 10 minutes.

4

Once the roast is cooked, remove and cover it. Sprinkle the flour in the bottom of the baking pan and, using a whisk, stir the flour until smooth. Place the pan on a stove burner on medium heat and add the wine and water. Bring to a boil while stirring.

5

On a work surface, carve the roast and serve with the juice and vegetables.

Roasted Veal and Honey Sage Root Vegetables
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