Roast Loin of Veal With Root Vegetables Recipe

Name: Roast Loin of Veal With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots, peeled and julienned; 4 parsnips, peeled and julienned; 1 leek, washed well and julienned; 2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 2 pounds loin of veal, boned and tied; 3 teaspoons chopped fresh thyme; 1/2 cup dry sherry; 1/2 cup chicken broth, homemade or low-sodium canned; 1 tablespoon cold unsalted butter

Servings: persons

4 carrots, peeled and julienned
4 parsnips, peeled and julienned
1 leek, washed well and julienned
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 pounds loin of veal, boned and tied
3 teaspoons chopped fresh thyme
1/2 cup dry sherry
1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon cold unsalted butter

1
Preheat the oven to 350 degrees.
2
Place the carrots, parsnips and leeks in a roasting pan and toss with 1 teaspoon of salt and pepper.
3
Place the veal over the vegetables.
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
Place the roast in the oven and cook until barely pink in the center, about 1 hour.
6
Carefully remove the veal and the vegetables from the pan and tent with foil to keep warm.
7
For the veal sauce, place the pan over medium-high heat and pour in the sherry and broth.
8
Cook, scraping the bottom of the pan with a wooden spoon, until liquid is reduced to 1/2 cup, about 5 minutes.
9
Add the butter and whisk until just combined.
10
Remove from the heat and season with salt and pepper to taste.
11
Cut the veal across into 1/2-inch thick slices.
12
Divide the vegetables among 4 plates.
13
Top with 2 slices of veal each and the sauce.
14
Garnish with the remaining thyme.
15
Serve immediately with the potato gratin (below).

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 carrots, peeled and julienned, 4 parsnips, peeled and julienned, 1 leek, washed well and julienned, 2 teaspoons kosher salt, plus more to taste, and more.

Yes, Roast Loin of Veal With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Loin of Veal With Root Vegetables

How did you like this recipe?

Frequently Asked Questions