An excellent way to enjoy veal. As for the vegetables, delicately sweetened with honey and flavored with herbs, especially thyme, they are simply wonderful!
Wash, dry, and then peel the carrots, turnips, and potatoes. Cut the carrots into diagonal slices and the turnips and potatoes into chunks.
Heat 20 g of butter and oil in a pot. Sauté the vegetables until lightly browned. Add the white wine and cook for 5 minutes. Add 2 tablespoons of honey, the herbs, 150 ml of water, salt, and pepper. Cover and let simmer for 45 minutes on low heat until the vegetables are tender.
10 minutes before the end of the vegetable cooking time, melt the remaining 20 g of butter and gently sauté the meat. Cook for 5 minutes on each side, depending on the thickness. Season with salt, pepper, and sprinkle with chili powder.
To finish, deglaze the pan by pouring in the balsamic vinegar. Add the last tablespoon of honey and let it dissolve in the vinegar for 2 minutes. The sauce will thicken. Serve the meat on the plates, add the vegetables, and drizzle with sauce. ENJOY YOUR MEAL!
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