BRAISED ROAST OF VEAL WITH TURNIPS

Braised Roast Of Veal With Turnips image

This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared, and the sauce for each extended. Also, whereas the vegetables around the roast are served here, in a restaurant they would be intended only to flavor the roast and would be removed before the roast was served, and other vegetables served instead as a garnish.

Provided by Jacques Pepin

Categories dinner, roasts, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 9

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Ingredients

4 tablespoons vegetable oil (canola or peanut)
1 3 1/2-pound roast of veal from the shoulder or rump
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 white turnips (about 1/2 pound), peeled and quartered
3 onions (about 1 pound), peeled and quartered
3 carrots (about 1/2 pound), peeled and cut into 1-inch pieces on a bias
16 cloves garlic, unpeeled and cut in half cross-wise
1 bouquet garni made of 2 bay leaves, 6 sprigs parsley and 4 sprigs thyme, attached together

Steps:

Heat the oil in a Dutch oven (cast-iron or enamel) and, when hot, brown the roast on all sides over moderate heat for about 20 minutes.
Remove the meat, sprinkle with one teaspoon of the salt and a half teaspoon of the pepper, and set aside.
Place the vegetables and bouquet garni in the pan and brown, stirring, over medium heat for about five minutes, then mix in the remaining salt and pepper.
Return the roast to the pan, arranging it on top of the vegetables. Add a third of a cup of water, cover closely with a piece of parchment or waxed paper and put the lid on the pan. Place in a 350-degree oven for one and a half hours, basting or turning the roast in its juices about every 20 minutes.
Serve the roast, sliced, with the natural juices and surrounded by the cooked vegetables, on a large, warm platter.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 803 milligrams, Sugar 6 grams, TransFat 0 grams