Recipe for Sage Veal Roast, simmered with crosnes, 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 with their skins around and salt everything. Add half a glass of water.

Cook the veal roast to a medium doneness for 45 minutes at 180°C, basting regularly.

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.

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.

Salt and continue to baste everything until the end of cooking. The vegetables will cook in the juice of the roast.

For the berries: cook the berries slowly with the honey, 20 g of butter, and the 2 star anises to obtain a compote.

To finish, take the dish out of the oven, cover it with aluminum foil or parchment paper, and let it rest for 10 minutes.