Step by step recipe:

1. 35 min.
   Begin by preparing the vegetables: wash, peel and cut them up.
   
   Carrots and turnips: cut into small chunks.
   
   Cabbage: shred or cut into julienne.
   
   Brussels sprouts: cut in half lengthways.
   
   Romanesco and broccoli: separate into small florets.
2. 40 min.
   Cook each type of vegetable separately, boiling in salted water until barely cooked and still slightly firm.
   
   When cooked, remove from the water, cool under running water and drain thoroughly.
3. 
   Cook all the vegetables like this - one after the other, not all together.
   
   Note: After cooking all the vegetables, you will have a vegetable stock that can be used in another recipe.
4. 
   Once all the vegetables have been cooked and drained, mix them in a bowl.
   
   Set aside.
5. 1 min.
   Preheat the oven to 320°F (160°C).
   
   Dry the veal chop on absorbant paper, then season with salt and pepper.
6. 5 min.
   Use a frying pan that can go in the oven and melt 50 g Clarified butter on high heat.
   
   When good and hot, add the veal chop and brown all over (including the edge).
7. 1 min.
   Add to the frying pan the garlic, thyme, bayleaf and rosemary around the meat.
8. 1 hour
   Put the frying pan in the oven for about 1 hour.
9. 
   During roasting, baste the chop from time to time with the juices released.
10. 5 min.
    Pour off the meat juices into a large pan and leave the meat to keep hot in the oven after it is turned off.
    
    Tip the vegetables into the pan and reheat in the meat juices.
11. 
    Heat the serving plate, lay the meat in the centre and arrange the vegetables all around.
    
    Serve immediately.