Roast Loin of Veal With Root Vegetables

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Place the carrots, parsnips and leeks in a roasting pan and toss with 1 teaspoon of salt and pepper.

3. 3

   Place the veal over the vegetables.

4. 4

   Season the meat with 1 teaspoon of salt, pepper and 2 teaspoons of thyme and set aside, so the meat can come to room temperature while you assemble the gratin (see recipe below).

5. 5

   Place the roast in the oven and cook until barely pink in the center, about 1 hour.

6. 6

   Carefully remove the veal and the vegetables from the pan and tent with foil to keep warm.

7. 7

   For the veal sauce, place the pan over medium-high heat and pour in the sherry and broth.

8. 8

   Cook, scraping the bottom of the pan with a wooden spoon, until liquid is reduced to 1/2 cup, about 5 minutes.

9. 9

   Add the butter and whisk until just combined.

10. 10

    Remove from the heat and season with salt and pepper to taste.

11. 11

    Cut the veal across into 1/2-inch thick slices.

12. 12

    Divide the vegetables among 4 plates.

13. 13

    Top with 2 slices of veal each and the sauce.

14. 14

    Garnish with the remaining thyme.

15. 15

    Serve immediately with the potato gratin (below).

* Per serving · 4 servings · Values may vary.