Roast Veal with Oven Roasted Vegetables
A roast veal dish with fresh vegetables from the oven is a recipe featuring veal ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg veal roast (e.g., shoulder)
- Salt
- Pepper (freshly ground)
- 4 tbsp plant oil
- 1 stalk leeks
- 250 g baby carrots
- 250 g cauliflower florets
- 250 g green asparagus
- 250 g baby zucchini
- 1 tbsp Dijon mustard
- 100 ml heavy cream
Instructions
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1.
Preheat the oven to 150°C fan.
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2.
Rinse the meat, pat dry and tie with kitchen twine if needed. Season with salt and pepper and brown all sides in a hot pan with 2 tbsp oil. Transfer to a deep baking tray and add a splash of water. Wash, trim and slice the leeks into strips; arrange around the meat. Roast for about 1½ hours, basting occasionally with pan juices and adding more water if needed.
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3.
Trim and halve the carrots. Halve the cauliflower florets. Peel the lower part of the asparagus and cut the spears into 5–6 cm pieces. Wash, trim and slice the zucchini at a slight angle. Distribute the vegetables in a baking dish, season with salt and pepper, drizzle with remaining oil, and roast for about 30 minutes, turning occasionally.
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4.
Pour the drippings through a sieve into a saucepan, add mustard and cream, bring to a boil and reduce slightly (thicken with starch if desired). Season with salt and pepper.
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5.
Serve the roasted vegetables with the sliced veal (twine removed) and sauce.
