melt in your mouth - caramelized root vegetables

How To Make melt in your mouth - caramelized root vegetables

• 1

  Preheat oven to 325 degrees.
• 2

  Sprinkle flour over meat and rub to coat well.
• 3

  Season with salt and pepper.
• 4

  Pour olive oil in large pan on medium high heat and brown veal well on all sides.
• 5

  Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
• 6

  Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
• 7

  Pour over veal roast.
• 8

  Sprinkle rosemary and thyme over roast.
• 9

  Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
• 10

  Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
• 11

  Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
• 12

  Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
• 13

  After 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.
• 14

  Cover roast and return to oven for another 30- 45 minutes.
• 15

  Let veal rest, covered with tin foil for 10 minutes.
• 16

  Remove the vegetables.
• 17

  Reduce sauce and reserve.
• 18

  Slice veal and add to platter with vegetables.
• 19

  Drizzle with sauce and enjoy.
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