Veal Cream Roast with Vegetables

Ingredients

• 1 kg veal roast (pre‑trimmed)
• 1 handful fresh herbs (e.g., thyme, marjoram and rosemary)
• 2 cloves garlic
• 4 tbsp olive oil
• 2 onions
• 2 carrots
• 200 g knollensellerie (celeriac)
• Salt
• Pepper
• 150 ml red wine
• 500 ml veal stock
• 1 bundle green asparagus
• 200 g Sugar snap peas
• 400 g baby carrots (finger carrots)
• 1 tbsp butter
• paprika powder (sweet)
• 100 ml heavy cream

Instructions

1. 1.

   Rinse the roast and pat dry. Rinse the herbs, shake off excess water, pluck leaves and finely chop. Peel the garlic, mince it and grate finely. Mix the herbs with 2 tbsp oil and rub this mixture all over the meat. Cover and let marinate in the refrigerator for about 2 hours.

2. 2.

   Peel and cut the onions, carrots and celeriac into pieces. Season the meat with salt and pepper. Heat the remaining oil in a roasting pan and brown the meat on all sides.

3. 3.

   Remove the meat from the pan and brown the vegetables in the same pan. Deglaze with red wine and a splash of stock. Return the meat to the pan and braise in a preheated oven at 160 °C (fan‑forced 140 °C; gas: level 2) for about 1½ hours, adding more stock as needed and turning the meat occasionally.

4. 4.

   Wash, trim and cut the asparagus, sugar snap peas and baby carrots if necessary. Melt butter in a skillet and sauté the vegetables over medium heat for 5–6 minutes.

5. 5.

   Take the veal roast out of the sauce and let it rest wrapped in foil. Meanwhile strain the sauce, add the cream and reduce to a slightly thick consistency (bind with starch if desired). Season with paprika powder, salt and pepper.

6. 6.

   Slice the veal roast, serve with the vegetables and sauce.