Veal Chop With Assortment of Vegetables

Step by step recipe:

  1. 35 min.Veal Chop With Assortment of Vegetables : Photo of step #1
    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.Veal Chop With Assortment of Vegetables : Photo of step #2
    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. Veal Chop With Assortment of Vegetables : Photo of step #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. Veal Chop With Assortment of Vegetables : Photo of step #4
    Once all the vegetables have been cooked and drained, mix them in a bowl.

    Set aside.
  5. 1 min.Veal Chop With Assortment of Vegetables : Photo of step #5
    Preheat the oven to 320°F (160°C).

    Dry the veal chop on absorbant paper, then season with salt and pepper.
  6. 5 min.Veal Chop With Assortment of Vegetables : Photo of step #6
    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.Veal Chop With Assortment of Vegetables : Photo of step #7
    Add to the frying pan the garlic, thyme, bayleaf and rosemary around the meat.
  8. 1 hourVeal Chop With Assortment of Vegetables : Photo of step #8
    Put the frying pan in the oven for about 1 hour.
  9. Veal Chop With Assortment of Vegetables : Photo of step #9
    During roasting, baste the chop from time to time with the juices released.
  10. 5 min.Veal Chop With Assortment of Vegetables : Photo of step #10
    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. Veal Chop With Assortment of Vegetables : Photo of step #11
    Heat the serving plate, lay the meat in the centre and arrange the vegetables all around.

    Serve immediately.

Remarks:

The list of vegetables is for guidance, so use what is in season, preferably with a good mix of flavours and colours.

And to drink?

A red that's fairly low in tannin, such as a Beaujolais, Morgon or Moulin à Vent.

Source:

Home made.

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