A roast of veal, turnips, potatoes, tomatoes and mushroom
Veal is a tasty and lean cut of meat. As I wrote before, the problem is to find a good supplier of meat from an animal that has not been mistreated.
Once that step is taken, and in France the meat is generally of good origin, you have a fine ingredient. You can eat it hot on the first day and serve cold slices later.
Here, I combined it with turnips, tomato, mushroom, garlic, potatoes and herbs.
- Veal blade, one kilo
- Small potatoes
- Several turnips
- Three tomatoes
- 250 grammes of mushrooms
- Four cloves of garlic
- Two shallots
- Two glasses of white wine
- Olive oil
- Salt, pepper
- Bouquet garni (mixed dried herbs)
- Fresh herbs such as oregano, marjoram, thyme, rosemary
- Pat dry the meat, salt lightly
- Heat olive oil in a casserole. Preheat an oven to 200 °C.
- Slice the shallots, break off some cloves of garlic from a head but keep the skin.
- Brown the meat on all sides in the hot oil. Add the shallots, garlic, mixed dried herbs and white wine, put on a lid and wait until the liquid starts to cook. Transfer the casserole to the oven and cook for 30 minutes, turning at least once.
- Meanwhile clean the tomatoes and cut in quarters, peel the turnips and cut up in parts, wash the potatoes and cut in two.
- After half an hour, add these prepared vegetables to the casserole and continue cooking for 15 minutes.
- Clean and slice the mushrooms, wash your choice of fresh herbs.
- After 15 minutes, remove the dried herbs and add the fresh herbs and mushrooms to the casserole and continue for another quarter of an hour.
- After that period, take the casserole from the oven, sprinkle some pepper over the meat and let it rest for at least 15 minutes. Take out the meat and put on a carving dish. Take out the vegetables and put in a side dish.
- You can add butter to the casserole and warm up the rests in the pan to a gravy, or add some more wine for a leaner sauce.
- Cut the meat and present on a plate surrounded by vegetables and with some sauce.