Rosemary Roast Veal With Fall Vegetables
|Boneless veal loin||2 Pound, tied|
|Olive oil||1 Tablespoon|
|Fresh rosemary sprig/1 tablespoon dried rosemary||2|
|Freshly ground white pepper||To Taste|
|White onion||1 Large, peeled and quartered|
|Carrots||4 Medium, peeled and cut into thirds|
|Turnips||2 Medium, peeled and quartered|
|Beets||4 Small, peeled|
|Veal stock||1⁄2 Cup (8 tbs)|
Preheat the oven to 350° F.
Put the veal roast in a casserole or high-sided ovenproof pot with a lid.
Pour the oil over the veal and sprinkle with the rosemary and pepper.
Cover the casserole and roast the meat for 40 minutes.
Remove from the oven and place the rosemary at the bottom of the casserole, where it will perfume the vegetables and stock.
Add the vegetables, pour the stock over them, cover, and return to the oven for 15 to 20 minutes, or until the vegetables are cooked to your taste