Braised Roast Of Veal With Turnips

1. 1

   Heat the oil in a Dutch oven (cast-iron or enamel) and, when hot, brown the roast on all sides over moderate heat for about 20 minutes.

2. 2

   Remove the meat, sprinkle with one teaspoon of the salt and a half teaspoon of the pepper, and set aside.

3. 3

   Place the vegetables and bouquet garni in the pan and brown, stirring, over medium heat for about five minutes, then mix in the remaining salt and pepper.

4. 4

   Return the roast to the pan, arranging it on top of the vegetables.

5. 5

   Add a third of a cup of water, cover closely with a piece of parchment or waxed paper and put the lid on the pan.

6. 6

   Place in a 350-degree oven for one and a half hours, basting or turning the roast in its juices about every 20 minutes.

7. 7

   Serve the roast, sliced, with the natural juices and surrounded by the cooked vegetables, on a large, warm platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.