Caramelized Root Vegetables & Melt in Your Mouth
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- lbs boneless veal rump roast, tied
- tablespoons flour
- teaspoon sea salt
- teaspoon fresh ground black pepper
- tablespoons olive oil
- teaspoon paprika
- cup shallot, minced
- cup dry vermouth
- cups chicken stock
- teaspoon dried rosemary
- teaspoon dried thyme
- tablespoons butter
- tablespoons brown sugar, packed
- ounces white pearl onions, peeled
- lb baby carrots
- small turnips, peeled and wedged
- large parsnips, 1 " pieces
1Preheat oven to 325 degrees.
2Sprinkle flour over meat and rub to coat well.
3Season with salt and pepper.
4Pour olive oil in large pan on medium high heat and brown veal well on all sides.
5Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
6Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
7Pour over veal roast.
8Sprinkle rosemary and thyme over roast.
9Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
10Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
11Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
12Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
13After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
14Cover roast and return to oven for another 30- 45 minutes.
15Let veal rest, covered with tin foil for 10 minutes.
16Remove the vegetables.
17Reduce sauce and reserve.
18Slice veal and add to platter with vegetables.
19Drizzle with sauce and enjoy.