Roast Veal with Colorful Vegetables

Ingredients

• 2 cloves garlic
• 1 sprig rosemary
• 4 tbsp olive oil
• Salt
• ground pepper (from grinder)
• 1 kg veal loin (prepped, trimmed)
• 8 stalks green asparagus
• 1 leek
• 8 baby carrots
• 1 kohlrabi
• 400 g small waxy potatoes
• 150 ml dry red wine
• 250 ml veal stock
• rosemary for garnish

Instructions

1. 1.

   Peel and finely chop the garlic. Wash the rosemary, shake off excess water, strip the needles and finely chop them as well. Mix with garlic, oil, salt, and pepper. Rinse the meat, pat it dry, trim it, tie it in kitchen twine, coat it with the garlic-rosemary-oil mixture, and let it marinate overnight.

2. 2.

   Preheat the oven to 160°C (320°F) with upper and lower heat.

3. 3.

   Peel the bottom third of the asparagus and cut off the woody ends. Cut the leek lengthwise in half, rinse, clean, and remove the dark green parts. Peel the carrots and kohlrabi, cutting the kohlrabi into large pieces. Wash the potatoes slightly greenish and halve or quarter them lengthwise.

4. 4.

   Sear the meat in a hot roasting pan all around, add the vegetables, sauté briefly, then deglaze with wine. Pour in the stock, season with salt and pepper, and bake in the preheated oven for 50-60 minutes.

5. 5.

   Remove the meat from the pan, untie the twine, let it rest briefly, slice thinly, and arrange on a plate with the vegetables and seasoned stock. Garnish with fresh rosemary if desired.