Braised Roast Of Veal With Turnips

Name: Braised Roast Of Veal With Turnips
Yield: 6 servings
Cuisine: French
Ingredients: 4 tablespoons vegetable oil (canola or peanut); 1 3 ½-pound roast of veal from the shoulder or rump; 1 ½ teaspoons salt; ¾ teaspoon freshly ground black pepper; 2 white turnips (about ½ pound), peeled and quartered; 3 onions (about 1 pound), peeled and quartered; 3 carrots (about ½ pound), peeled and cut into 1-inch pieces on a bias; 16 cloves garlic, unpeeled and cut in half cross-wise; 1 bouquet garni made of 2 bay leaves, 6 sprigs parsley and 4 sprigs thyme, attached together

By Jacques Pépin

Published September 16, 1989

Total Time: 1 hour 15 minutes
Rating: 4(6)
Comments: Read comments

This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared, and the sauce for each extended. Also, whereas the vegetables around the roast are served here, in a restaurant they would be intended only to flavor the roast and would be removed before the roast was served, and other vegetables served instead as a garnish.

Featured in: Food; Coming Home to Roast

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:Six servings

4 tablespoons vegetable oil (canola or peanut)
1 3 ½-pound roast of veal from the shoulder or rump
1 ½ teaspoons salt
¾ teaspoon freshly ground black pepper
2 white turnips (about ½ pound), peeled and quartered
3 onions (about 1 pound), peeled and quartered
3 carrots (about ½ pound), peeled and cut into 1-inch pieces on a bias
16 cloves garlic, unpeeled and cut in half cross-wise
1 bouquet garni made of 2 bay leaves, 6 sprigs parsley and 4 sprigs thyme, attached together

Ingredient Substitution Guide

Preparation

Step 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.
Step 2
Remove the meat, sprinkle with one teaspoon of the salt and a half teaspoon of the pepper, and set aside.
Step 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.
Step 4
Return the roast to the pan, arranging it on top of the vegetables. 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. Place in a 350-degree oven for one and a half hours, basting or turning the roast in its juices about every 20 minutes.
Step 5
Serve the roast, sliced, with the natural juices and surrounded by the cooked vegetables, on a large, warm platter.