Roast Loin of Veal With Root Vegetables
Published December 2, 1995
- Total Time
- 1 hour 15 minute
- Rating
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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
½ cup dry sherry
½ cup chicken broth, homemade or low-sodium canned
1 tablespoon cold unsalted butter
Nutritional analysis per serving (4 servings)
37 grams carbs; 142 milligrams cholesterol; 600 calories; 12 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 1 gram trans fat; 9 grams fiber; 1143 milligrams sodium; 49 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place the carrots, parsnips and leeks in a roasting pan and toss with 1 teaspoon of salt and pepper. Place the veal over the vegetables. 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).
- Step 2
Place the roast in the oven and cook until barely pink in the center, about 1 hour.
- Step 3
Carefully remove the veal and the vegetables from the pan and tent with foil to keep warm. For the veal sauce, place the pan over medium-high heat and pour in the sherry and broth. Cook, scraping the bottom of the pan with a wooden spoon, until liquid is reduced to ½ cup, about 5 minutes. Add the butter and whisk until just combined. Remove from the heat and season with salt and pepper to taste.
- Step 4
Cut the veal across into ½-inch thick slices. Divide the vegetables among 4 plates. Top with 2 slices of veal each and the sauce. Garnish with the remaining thyme. Serve immediately with the potato gratin (below).
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