Roasted Rack of Veal with Root Vegetables Recipe

Name: Roasted Rack of Veal with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pearl onions; 1 1/4 pounds fingerling potatoes; 2 large parsnips, peeled and cut into 3/4-inch pieces; 2 large carrots, cut into small pieces; 1 head of garlic, cloves peeled; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; One 4-bone rack of veal, left untrimmed (about 5 pounds); 1 tablespoon chopped rosemary; 1 tablespoon chopped thyme; 2 cups chicken stock; 3 tablespoons cold unsalted butter; 1 tablespoon sherry vinegar

Servings: persons

1/2 pound pearl onions
1 1/4 pounds fingerling potatoes
2 large parsnips, peeled and cut into 3/4-inch pieces
2 large carrots, cut into small pieces
1 head of garlic, cloves peeled
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
One 4-bone rack of veal, left untrimmed (about 5 pounds)
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
2 cups chicken stock
3 tablespoons cold unsalted butter
1 tablespoon sherry vinegar

1
Preheat the oven to 375.
2
In a saucepan of boiling water, blanch the pearl onions for 30 seconds.
3
Drain the onions.
4
Trim the tops and bottoms and let the loose skins slide off.
5
In a large roasting pan, toss the onions, potatoes, parsnips, carrots and garlic cloves with the olive oil.
6
Season with salt and pepper and spread the vegetables in an even layer.
7
Season the veal with salt and pepper and rub the rosemary and thyme into the layer of fat.
8
Nestle the veal in the vegetables, fat side up.
9
Roast for 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140.
10
Transfer the veal to a carving board and let rest for 15 minutes.
11
Spoon the vegetables into a bowl; keep warm.
12
Pour off the fat from the roasting pan and reserve.
13
Set the pan over moderately high heat, add the chicken stock and bring to a boil.
14
Cook over high heat for 2 minutes, scraping up the browned bits.
15
Strain the pan juices into a small saucepan and boil over high heat until reduced to 3/4 cup, about 7 minutes.
16
Remove the pan juices from the heat and let cool for 2 minutes.
17
Whisk in the butter, 1 tablespoon at a time.
18
Season with salt and pepper and stir in the vinegar.
19
Carve the veal into 4 chops and transfer to plates.
20
Spoon a little of the reserved fat over the meat and serve with the vegetables, passing the sauce at the table.

832

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 pound pearl onions, 1 1/4 pounds fingerling potatoes, 2 large parsnips, peeled and cut into 3/4-inch pieces, 2 large carrots, cut into small pieces, and more.

Yes, Roasted Rack 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.

That's it — enjoy your meal!

Roasted Rack of Veal with Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions