Roast veal and vegetables
Roast veal with oven-cooked carrots, parsnips and potatoes.
Active time30 min
Cooking1 h 15 min
Total1 h 45 minResting : 10 min
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Ingredients
- 4 cloves of garlic
- 300 g carrots
- 250 g parsnips
- 500 g potatoes
- 3 sprigs of thyme
- 1 kg veal roasting joint
- 150 ml water
- 30 ml olive oil
Preparation
Preheat the oven to 180 °C. Peel the vegetables and cut them into 3 centimetre pieces. Peel the garlic cloves. Place the joint and vegetables in an ovenproof dish, drizzle with oil and add the thyme, garlic and water.
4 cloves of garlic300 g carrots250 g parsnips500 g potatoes3 sprigs of thyme1 kg veal roasting joint150 ml water30 ml olive oil- knife
- ovenproof dish
- oven
Cook for about 1 hour 15 minutes, basting twice with the cooking juices. Check that the meat is cooked and the vegetables are tender.
- oven
Set the joint aside under a sheet of aluminium foil for 10 minutes, then slice and serve with the vegetables and cooking juices.
- aluminium foil
- knife
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration