Veal Roast with Mustard Seed Crust and Vegetables

Ingredients

• 400 g baby carrots
• 4 Garlic cloves
• 1 leek stalk
• 2 Celery stalks
• 1 veal roll roast (ca. 1.2 kg)
• 2 tbsp plant oil
• 100 ml dry white wine
• 2 tbsp grainy mustard
• 2 tbsp soft butter
• pepper (ground fresh)
• Sea salt
• 50 g crème fraîche

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Wash and peel the carrots. Peel and halve the garlic. Wash, trim and slice the leek into rings. Wash, trim and cut the celery into pieces.

3. 3.

   Rinse the veal roast and pat dry. Brown it all over in hot oil in a roasting pan. Remove again and quickly brown the vegetables. Deglaze with wine and a splash of water. Place the meat on top of the vegetables. Mix mustard with butter and brush onto the veal. Season with pepper and salt and bake for about 1 hour, adding water if needed.

4. 4.

   Remove the pan from the oven, stir in crème fraîche into the sauce and taste. Plate the roast (remove the net) and serve.