Veal Kidney Roast with Vegetables

Ingredients

• 1 Veal roast (ca. 2 kg)
• 750 ml meat broth (instant)
• 10 g dried porcini mushrooms
• Salt
• pepper (ground)
• nutmeg
• 3 Garlic cloves
• 1 bundle sage
• 60 g Butter
• 3 bundles young carrots (with greens)
• 1 lemon
• 1 kg spinach

Instructions

1. 1.

   Wrap the roast at the butcher, who rolls the belly meat around kidneys and neck. Prepare 750 ml meat broth from instant powder, take out 1/4 l and soak the mushrooms in it. Rub the roast all over with salt, pepper, garlic (1 clove). Set aside small sage leaves, chop larger ones, put them with mushrooms and a little broth into a casserole pot. Place the roast inside, spread 2 tbsp melted butter on top. In a preheated oven first bake for 30 minutes at 200°C, occasionally basting with broth (about 1/4 l total). For another 30 minutes reduce heat to 170°C, only brush the roast with its own juices.

2. 2.

   Meanwhile prepare the carrots:

3. 3.

   Trim carrot greens except for a 1 cm stem, also remove old root ends. Wash carrots and lightly peel. Heat 20 g butter. Sauté carrots in it, add a pressed garlic clove, salt and pepper, pour in 1/4 l broth. Steam for 15 minutes without overcooking, in the last minutes open the lid to let all liquid evaporate. Finally swirl with some butter and 1 tsp lemon juice in the pan, keep warm.

4. 4.

   Wash spinach, rinse and blanch. Then briefly shock it in cold water, form “frogs” from each handful of leaves by thumb‑length folds and press them together. A slightly larger leaf gives support, wrapping the frogs. Heat remaining butter in a pan and brown the spinach rolls on all sides. Season with salt, pepper, nutmeg and one crushed garlic clove, optionally drizzle with lemon juice. Arrange roast on a plate, circle it with vegetables. Strain the fond through a sieve, squeeze out mushrooms. Then whisk the liquid with small sage leaves and serve with the roast.

5. 5.

   Serve: salted potatoes