Recipe for Sage Braised Veal Roast with Chanterelles, Jerusalem Artichokes, Chestnuts, and Cranberry Compote.

Preheat the oven to 180°C.

Place the veal roast in a dish with a little olive oil and spread some butter on top of the meat. Arrange the garlic cloves, keeping their skins on, around it and salt everything. Add half a glass of water.

Cook the veal roast to medium rare for 45 minutes at 180°C and baste regularly.

Peel the sunchokes and cut them into large pieces. Remove the black ends from the tubers, separate the chestnuts one by one, and slice the sage leaves.

Halfway through cooking the veal roast, add the vegetables and chestnuts all around the meat along with a few knobs of butter and the chopped sage leaves. Season with salt and continue to baste everything until the end of cooking. The vegetables will cook in the juices of the veal roast.

Remove the dish from the oven, cover it with aluminum foil or a sheet of baking paper, and let it rest for 10 minutes.

For the berries: slowly cook the berries with honey, 20 g of butter, and 2 star anise until a compote is achieved.

To finish, slice the veal roast and season it with fleur de sel and freshly ground pepper. Serve the vegetables in a separate bowl and the cranberry compote in a sauceboat. Enjoy!