Caramelized Root Vegetables Melt In Your Mouth Veal Recipes

Steps:

• Preheat oven to 325 degrees.
• Sprinkle flour over meat and rub to coat well.
• Season with salt and pepper.
• Pour olive oil in large pan on medium high heat and brown veal well on all sides.
• Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
• Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
• Pour over veal roast.
• Sprinkle rosemary and thyme over roast.
• Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
• Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
• Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
• Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
• After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
• Cover roast and return to oven for another 30- 45 minutes.
• Let veal rest, covered with tin foil for 10 minutes.
• Remove the vegetables.
• Reduce sauce and reserve.
• Slice veal and add to platter with vegetables.
• Drizzle with sauce and enjoy.

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Sprinkle flour over meat and rub to coat well.
• 3. Season with salt and pepper.
• 4. Pour olive oil in large pan on medium high heat and brown veal well on all sides.
• 5. Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
• 6. Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
• 7. Pour over veal roast.
• 8. Sprinkle rosemary and thyme over roast.
• 9. Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
• 10. Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
• 11. Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
• 12. Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
• 13. After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
• 14. Cover roast and return to oven for another 30- 45 minutes.
• 15. Let veal rest, covered with tin foil for 10 minutes.
• 16. Remove the vegetables.
• 17. Reduce sauce and reserve.
• 18. Slice veal and add to platter with vegetables.
• 19. Drizzle with sauce and enjoy.

Steps:

• Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
• While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
• Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

Steps:

• In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and return to saucepan.
• Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
• While vegetables are cooking, in 10-inch skillet, melt butter over medium-high heat. Cook onion in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.

Steps:

• Place potatoes, turnips, and parsnips in a large pot; cover with 2 inches cold water. Season water generously with salt. Bring to a boil, then reduce heat, and vigorously simmer until root vegetables are very tender and breaking apart, about 30 minutes. Drain.
• Meanwhile, melt butter in a medium Dutch oven over medium heat. Add leeks, and cook until golden, about 15 minutes. Add root vegetables, and stir to dry out, about 2 minutes. Add milk and cream, and stir to break up vegetables. Heat until hot; season with salt and pepper.

Steps:

• Heat about 1 inch of water in a 3 qt saucepan to boiling.
• Add potatoes and 1/2 teaspoon salt and bring back to a boil.
• Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
• Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
• Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
• While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
• Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
• Stir in vinegar, brown sugar and 1/4 teaspoon salt.
• Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.