Nutrition Facts
8 servings
8
Recipe for Sage Veal Roast, simmered with crosnes, Jerusalem artichokes, chestnuts, and cranberry compote.
A roast veal recipe. Photo credit: Amélie Roche.
Ingredients
12 Veal roast
1 Sage
500 Crosne
500 Jerusalem artichoke
1 Garlic
2 Honey
2 Star anise
15 Olive oil
100 Butter
1 pinch Flower of salt
1 pinch Pepper grinder
Directions
1
Preheat the oven to 180°C.
2
Place the veal roast in a dish with a little olive oil and spread some butter on top of the meat.
3
Arrange the garlic cloves with their skins around and salt everything. Add half a glass of water.
4
Cook the veal roast to a medium doneness for 45 minutes at 180°C, basting regularly.
5
Peel the tubers and cut them into large pieces. Remove the black tip from the other vegetable, separate the chestnuts one by one, and thinly slice the sage leaves.
6
Halfway through cooking the veal roast, add the vegetables and chestnuts all around the meat, along with a few pats of butter and the chopped sage leaves.
7
Salt and continue to baste everything until the end of cooking. The vegetables will cook in the juice of the roast.
8
For the berries: cook the berries slowly with the honey, 20 g of butter, and the 2 star anises to obtain a compote.
9
To finish, take the dish out of the oven, cover it with aluminum foil or parchment paper, and let it rest for 10 minutes.
Ingredients
Ingredients
12 Veal roast
1 Sage
500 Crosne
500 Jerusalem artichoke
1 Garlic
2 Honey
2 Star anise
15 Olive oil
100 Butter
1 pinch Flower of salt
1 pinch Pepper grinder
Directions
Directions
1
Preheat the oven to 180°C.
2
Place the veal roast in a dish with a little olive oil and spread some butter on top of the meat.
3
Arrange the garlic cloves with their skins around and salt everything. Add half a glass of water.
4
Cook the veal roast to a medium doneness for 45 minutes at 180°C, basting regularly.
5
Peel the tubers and cut them into large pieces. Remove the black tip from the other vegetable, separate the chestnuts one by one, and thinly slice the sage leaves.
6
Halfway through cooking the veal roast, add the vegetables and chestnuts all around the meat, along with a few pats of butter and the chopped sage leaves.
7
Salt and continue to baste everything until the end of cooking. The vegetables will cook in the juice of the roast.
8
For the berries: cook the berries slowly with the honey, 20 g of butter, and the 2 star anises to obtain a compote.
9
To finish, take the dish out of the oven, cover it with aluminum foil or parchment paper, and let it rest for 10 minutes.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH