Caramelized Root Vegetables Melt In Your Mouth Veal Food

CARAMELIZED ROOT VEGETABLES & MELT IN YOUR MOUTH VEAL

Steps:

• Preheat oven to 325 degrees.
• Sprinkle flour over meat and rub to coat well.
• Season with salt and pepper.
• Pour olive oil in large pan on medium high heat and brown veal well on all sides.
• Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
• Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
• Pour over veal roast.
• Sprinkle rosemary and thyme over roast.
• Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
• Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
• Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
• Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
• After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
• Cover roast and return to oven for another 30- 45 minutes.
• Let veal rest, covered with tin foil for 10 minutes.
• Remove the vegetables.
• Reduce sauce and reserve.
• Slice veal and add to platter with vegetables.
• Drizzle with sauce and enjoy.

MELT IN YOUR MOUTH - CARAMELIZED ROOT VEGETABLES

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Sprinkle flour over meat and rub to coat well.
• 3. Season with salt and pepper.
• 4. Pour olive oil in large pan on medium high heat and brown veal well on all sides.
• 5. Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
• 6. Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
• 7. Pour over veal roast.
• 8. Sprinkle rosemary and thyme over roast.
• 9. Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
• 10. Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
• 11. Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
• 12. Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
• 13. After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
• 14. Cover roast and return to oven for another 30- 45 minutes.
• 15. Let veal rest, covered with tin foil for 10 minutes.
• 16. Remove the vegetables.
• 17. Reduce sauce and reserve.
• 18. Slice veal and add to platter with vegetables.
• 19. Drizzle with sauce and enjoy.

CARAMELIZED VEGETABLES

Steps:

• Heat about 1 inch of water in a 3 qt saucepan to boiling.
• Add potatoes and 1/2 teaspoon salt and bring back to a boil.
• Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
• Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
• Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
• While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
• Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
• Stir in vinegar, brown sugar and 1/4 teaspoon salt.
• Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.